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Preheat oven to 350°. Grease and flour a 10-inch fluted tube pan.
In a medium bowl, stir together flour, baking powder, salt and baking soda.
In a large bowl, beat butter with a mixer on medium to high 30 seconds.
Add brown sugar, ½ cup at a time, beating on medium until fluffy.
Add eggs, one at a time, beating on low until combined after each addition.
Beat in vanilla.
Alternately, add flour mixture and milk, beating on low until combined after each addition.
Stir in pecans.
Spoon batter into prepared pan.
Bake until a toothpick inserted near center comes out clean, 50 to 60 minutes.
Cool in pan on a wire rack 15 minutes.
Run a knife around edge of pan to loosen cake.
Remove cake from pan and cool completely on a wire rack.
If you like, dust cake with powdered sugar before serving.