Orange Liqueur Cake

Makes one 10-inch Bundt cake and 1-1/4 cup glaze

1 cup chopped pecans
1 (18.25-oz) pkg yellow cake mix with pudding
3 eggs
1/2 cup vegetable oil
1/2 cup Triple Sec or other orange-flavored liqueur
2 tsp grated orange rind
1/4 cup orange juice
1/4 cup water

1/2 cup butter or margarine
1/4 cup orange juice
3/4 cup sugar
1 tsp grated orange rind
1/2 cup Triple Sec or other orange-flavored liqueur

Preheat oven to 325ºF.

In the bottom of a greased and floured 10-inch Bundt pan, sprinkle pecans. Set aside.

In a large bowl, combine remaining cake ingredients. Beat 30 seconds at Low speed of an electric mixer; then beat 2 minutes at Medium speed. Pour batter into pan.

Bake at 325ºF for 1 hour, or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes. Remove from pan, and let cool completely on wire rack.

Using a meat fork or wooden pick, pierce cake at 1-inch intervals. Prepare glaze and spoon over cake.

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 rind and Triple Sec. Spoon over pierced cake.