Orange Liqueur Cake

Step 1 -Preheat the oven to 325 degrees F.

Step 2 -Grease and flour a 10-inch fluted tube cake pan.

Step 3 -Sprinkle the pecans over the bottom of the prepared pan.

Step 4 -In a large mixing bowl, combine the yellow cake mix, the eggs, the vegetable oil, 1/2 cup of the curaçao, 1 tablespoon of the orange zest, 1/4 cup of the orange juice, and the water and beat with an electric mixer for 30 seconds at low speed, then for 2 minutes at medium speed.

Step 5 -Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 1 hour.

Step 6 -Place the pan on a wire rack and let the cake cool in the pan for 10 minutes.

Step 7 -Transfer the cake from the pan and let it cool completely.

Step 8 -Pierce the cooled cake all over with a fork.

Step 9 -In a heavy saucepan, melt the butter.

Step 10 -Stir the remaining orange juice and the sugar into the butter and bring to a boil.

Step 11 -Boil the glaze mixture, stirring constantly, until it thickens, about 5 minutes.

Step 12 -Transfer the glaze mixture from the heat and stir in the remaining orange zest and the remaining curaçao.

Step 13 -Slowly spoon the glaze over the cake and let it sink into it.

Step 14 -Slice and serve.