Easy Orange Liqueur Cake
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Ingredients
For the Cake:
- 1 cup chopped pecans
- 1 (18 1/4-ounce) package yellow cake mix with pudding
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup curaçao, ortriple sec
- 1 tablespoon orange zest
- 1/4 cup orange juice
- 1/4 cup water
For the Glaze:
- 1/2 cup (4 ounces) unsalted butter
- 1/4 cup orange juice
- 3/4 cup sugar
- 1 teaspoon orange zest
- 1/2 cup curaçao, ortriple sec
Instructions
- 1
Make the Cake - Gather the ingredients. Preheat the oven to 325 F and grease and flour a 10-inch Bundt cake pan.
- 2
Make the Cake - Sprinkle the pecans over the bottom of the greased and floured Bundt pan.
- 3
Make the Cake - In a large mixing bowl, combine all of the remaining cake ingredients. Beat with an electric mixer for 30 seconds at low speed, then beat for 2 minutes at medium speed.
- 4
Make the Cake - Pour the batter into the pan and bake for 1 hour, or until a wooden pick or cake tester inserted in the center comes out clean. Place on a wire rack and cool in the pan for 10 minutes; remove the cake from the pan and let cool completely.
- 5
Make the Cake - Pierce the cake all over with a fork, skewer, or wooden pick.
- 6
Make the Glaze - Gather the ingredients.
- 7
Make the Glaze - Melt the butter in a heavy saucepan. Stir in the orange juice and sugar and bring to a boil. Boil for 5 minutes, stirring constantly.
- 8
Make the Glaze - Remove from the heat and stir in the orange zest and liqueur.
- 9
Glaze the Cake - Spoon the glaze slowly over the cake, letting it sink in.
- 10
Glaze the Cake - Serve and enjoy.