Orange Liqueur Cake Recipe With Curacao or Triple Sec

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; then beat for 2 minutes at medium speed. Pour batter into prepared pan; bake at 325 F 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. Make the glaze: 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. Spoon glaze slowly over the cake, letting it sink in.