Begin by preheating your oven to 375 degrees F. In a large mixing bowl, whip the egg whites with the vanilla, liqueur, and cream of tartar on high speed until foamy and just beginning to thicken.

Slowly add the granulated sugar while continuing to beat until the mixture is glossy and holds stiff peaks.

In a separate bowl, sift together the confectioners’ sugar, cake flour, and salt. Stir in the ground pecans. Gently fold the dry mixture into the whipped egg whites in three additions, taking care not to deflate the batter.

Transfer the batter to an ungreased 10-inch tube pan, smoothing the top if needed. Bake for about 40 minutes or until the cake is golden and springs back lightly when touched.

Immediately invert the pan onto the neck of a bottle to cool completely. Once cooled, use a knife to carefully loosen the cake from the sides of the pan, then invert onto a serving plate. Remove the pan from the cake.

To make the glaze, stir together the confectioners’ sugar and salt in a medium bowl. In a saucepan, melt the butter over medium heat, cooking until it turns a rich amber color and develops a nutty aroma, about eight minutes. Strain the browned butter through a fine sieve into the sugar mixture and whisk until smooth. While the Brown Butter Glaze is still warm, drizzle it over the cake and sprinkle with toasted pecans.