Ingredients for Orange Liqueur Cake
- 1 cup pecans, chopped
- Yellow Cake Mix With Pudding
- Eggs
- Vegetable Oil
- Triple Sec
- Orange Zest
- 1/2 cup orange juice (for glaze) + 1/2 cup orange juice (for batter)
- Water
- 1/2 cup (1 stick) unsalted butter
- 1 cup granulated sugar (for glaze) + 2 cups granulated sugar (for batter)
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How to Make Orange Liqueur Cake
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan. Sprinkle 1/2 cup chopped pecans evenly across the bottom of the pan.
- In a large mixing bowl, combine the following ingredients: 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt.
- Add 1 cup buttermilk, 1/2 cup orange juice, 1/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients.
- Beat with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, until well combined.
- Gently fold in 1/2 cup chopped pecans.
- Pour batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a wooden pick inserted into the center comes out clean. (Check after 50 mins).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the glaze:
- In a heavy saucepan, melt 1/2 cup (1 stick) unsalted butter over medium heat.
- Stir in 1/2 cup orange juice and 1 cup granulated sugar.
- Bring to a boil, then reduce heat and simmer for 5 minutes, stirring constantly, until slightly thickened.
- Remove from heat and stir in 1 tablespoon orange zest and 1/4 cup orange liqueur.
- Once the cake is completely cool, use a wooden pick to pierce the cake at 1-inch intervals.
- Slowly pour the glaze over the cake, allowing it to drizzle down and coat the entire surface.
Nutrition Information (Approximate per serving)
Sodium
183 g
Sugar
1572g
Fat
482g
Carbs
197g
