Glazed Irish Cream Cake

As St. Patrick's Day is coming up and after reading the excellent reviews of this on the Allrecipes site, I made it as a birthday gift for a friend.  As I made two glazes, I didn't need all of the cooked glaze.  If you don't want two glazes, then this cake is excellent with only one... your choice!

Ingredients:

1 cup chopped pecans 1  package yellow cake mix 1 (3.4 ounce) box instant French vanilla   pudding mix 4 eggs 1/4 cup water

1/2 cup vegetable oil 3/4 cup Irish cream liqueur 1/2 cup butter 1/4 cup water 1 cup white sugar 1/4 cup Irish cream liqueur

Directions:

1.	Preheat oven to 325 degrees F. Grease and flour a 10 inch Bundt pan. Sprinkle half of nuts evenly over bottom of pan.
2.	In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour a little batter over nuts in pan; add remaining nuts and then top with remaining batter.
3.	Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto cake plate. Prick top and sides of cake with fork. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
4.	To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. Optional:  I topped my cake with an additional glaze made with confectioner’s sugar and amaretto liqueur for prettier presentation.  Blend together 1 cup confectioner’s sugar with 3-4 Tablespoons amaretto (depending on consistency you want).  Drizzle over cooled cake.