Citrus Bundt Cake

This recipe came from a lovely older lady's collection. I tasted it at a pot luck and begged for the recipe! I use a liquor called "Tangerine Fruja" but any citrus liquor would do.

• Ready In: 1 hr 10 mins
• Serves: 12

Ingredients

• 1  cup pecans, chopped
• 1 (18 ounce) box  yellow cake mix
• 1 (3 1/2ounce) box instant lemon pudding
• 4  eggs
• 1⁄2 cup  citrus juice
• 1⁄2 cup  oil
• 1⁄2 cup  citrus liqueur
• 1⁄2 cup margarine
• 1  cup sugar
• 1⁄4 cup  citrus juice
• 1⁄2 cup  citrus liqueur

Directions

1. Preheat oven to 325*.
2. Grease and flour bunt pan. Place nuts in the bottom.
3. Mix cake mix, pudding mix, eggs, juice, oil, and liquor. Carefully pour into bunt pan.
4. Bake for 1 hour or until toothpick comes out clean.
5. Cool in pan. Remove cake and poke holes all over cake.
6. Boil margarine, sugar, and juice for 5 minutes, then remove from heat. Add liquor.
7. Pour carefully over cake and let cool.