Orange Liqueur Cake

1 C. chopped pecans 1 (18.25 oz.) package yellow cake mix w/pudding 3 eggs 1/2 C. vegetable oil 1/2 C. Triple Sec or other Orange Liqueur 2 tsp. grated orange rind 1/4 C. orange juice 1/4 C. water Glaze Sprinkle pecans in the bottom of a greased floured 10-inch Bundt pan and set aside. Combine remaining ingredients, except Glaze, in a large mixing bowl.  Beat 30 seconds on low; then beat 2 mins. at medium speed.  Pour into pan; bake at 325º for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 mins.; remove from pan, and let cool completely on wire rack.  Using fork or toothpick pierce cake all over.  Spoon Glaze over cake.

Glaze 1/2 C. butter or margarine 1/4 C. orange juice 3/4 C. sugar 1 tsp. grated orange rind 1/2 C. Triple Sec or other Orange Liqueur Melt butter in heavy saucepan. Stir in orange juice and sugar.  Bring to a boil; boil 5 mins. stirring constantly.  Remove from heat; stir in orange rind and Liqueur.