Preheat oven to 350°F. Grease and flour 10 - 12 cup bundt pan. Toast pecans in 350° F oven 10 minutes. Cool and chop finely. Set aside. Mix together flour, salt, baking soda and baking powder. Set aside. Combine Pure Labrador Cloudberry Syrup and milk. Set aside. Put butter, sugar, orange zest and vanilla in mixing bowl. Beat until light and creamy. Add eggs, one at a time, beating well after each addition. Beat in Pure Labrador Cloudberry Spread. Mix in flour mixture alternately with milk mixture, ending with flour mixture. Stir in pecans. Pour into bundt pan and bake 55 to 60 minutes or until cake tester comes out clean when inserted into middle of cake. Let cool in pan 10 to 15 minutes. Meanwhile make glaze by combining syrup and liqueur. Turn cake out onto rack. With skewer or fork, poke holes all over cake. Brush glaze over cake until it is all absorbed.