- 1 cup chopped pecans
- 1 box yellow cake mix, or replace with cake ingredients below
- 3 eggs
- 1/2 cup vegetable oil
- 1/2 cup Triple Sec
- 1 tablespoon grated orange zest
- 1/4 cup orange juice
- 1/4 cup water (or OJ or Triple Sec)
- Glaze (recipe follows)
- 2 cups sugar
- 2 t. vanilla
- 2 cups white flour
- 2 t. baking powder
- 1/2 t. salt
- 2 T butter
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.
· 1/4 cup butter (or less)
· 1/4 cup orange juice
· 1/2 granulated cup sugar (or less)
· 1 teaspoon grated orange zest
· 1/2 cup Curacao or Triple Sec
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.