(Ingredients:
- 1 cup chopped pecans
- 1 (18.25 oz) package yellow cake mix with pudding
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup Curacao or Triple Sec
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 1/4 cup water
- Glaze (recipe follows)
Preparation:
Sprinkle pecans over the bottom of a greased and floured 10-inch Bundt cake pan.In a large mixing bowl, combine all remaining ingredients except glaze. Beat with an electric mixer on 30 seconds at low speed of an electric mixer; then beat for 2 minutes at medium speed. Pour batter into prepared pan; bake at 325° for 1 hour, or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and let cool completely on wire rack. Pierce cake all over with meat fork, skewer, or wooden pick. Spoon glaze slowly over cake, letting it sink in.
Glaze
Melt butter in a heavy saucepan. Stir in orange juice and sugar; bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat; stir in orange zest and liqueur.
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