Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, beating well.
Combine flour and baking powder; add to creamed mixture alternately with wine and milk, beginning and ending with flour mixture. Stir in pecans and vanilla. Pour batter into a greased and floured 13- x 9- x 2- inch baking pan.
Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool completely in pan on a wire rack. Pour glaze over cake; chill before cutting into 3- x 2-inch bars.