1 cup pecans -- chopped
1 cup praline liqueur -- divided
1 cup butter
1 tablespoon vanilla
1 pound dark brown sugar
5 eggs
1/4 cup milk
2 cups all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking powder
cheesecloth

Marinate pecans in 1/3 cup of 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 2 greased 5x9-inch loaf pans. Bake in preheated 300F oven 60-70 minutes. Cool and wrap in cheesecloth, then poke holes in top of bread with wooden pick. Pour 1/3 cup liqueur over each loaf. Wrap in foil or in air-tight tin. Age 3 days in refrigerator. Makes 2 loaves.