Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.
Sprinkle the pecans in the bottom of the pan.
Whisk together the flour, baking powder, and salt. Set aside.
Stir together the corn syrup and buttermilk. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined …
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