Orange Liqueur Cake gets better and better and better by the day

Mrs. Murphy’s Orange Liqueur Cake

This is one of only 2 cakes my mother ever makes using a cake mix and it's delicious.

1 box yellow cake mix with pudding

3 large eggs

1/2 cup vegetable oil

1/2 cup orange liqueur (Triple Sec or your favorite brand)

2 - 3 teaspoons orange zest

1/4 cup orange juice (fresh squeezed is better)

1/4 cup water

Preheat oven to 325 degrees. Grease and flour a tube pan or Bundt pan; set aside. Combine the remaining ingredients in a large mixing bowl. Beat mixture on low at first and then at medium speed. Pour into pan; bake for one hour or until done. Remove from oven and poke holes with ice pick or wooden skewer liberally across the top of the cake. Spoon glaze over the cake. Allow to cool for approximately 30 minutes; remove from pan. Cover and allow to set and absorb all the flavors overnight. This cake is much better after 24 – 36 hours.

Orange Glaze

1/2 cup butter

1/4 cup orange juice (fresh squeezed is better)

3/4 cup sugar

1 – 2 teaspoons orange zest

1/2 cup orange liqueur (Triple Sec or your favorite brand)

As the cake nears time to come out of the oven, make this glaze so that it will be warm or hot to put on cake. Melt butter in a heavy saucepan.  Stir in orange juice and sugar; bring to a gentle boil. Boil for 5 minutes, stirring constantly. Remove from heat; add the orange zest and orange liqueur.