1 c. chopped pecans
1 c. butter
1 lb. dark brown sugar
1/4 c. milk
1 tsp. cinnamon
1 c. praline liqueur (divided)
1 tbsp. vanilla
5 eggs
2 c. flour (all-purpose)
1/2 tsp. baking powder
Cheesecloth for wrapping

Marinate pecans in 1/3 cup liqueur. Cream butter, vanilla and sugar in large mixing bowl. Add eggs and milk. Sift flour, cinnamon and baking powder into mixture. Add pecans and liqueur. Pour into greased 5x9 inch loaf pans. Bake in preheated 300 degree oven at 60-70 minutes.

Cool and wrap in cheesecloth, then poke holes in top of bread with wooden toothpick. Pour 1/3 cup liqueur over each loaf. Wrap in foil or in airtight tin. Age 3 days in refrigerator. Yields 2 loaves.