Preheat oven to 325°F. Grease and flour 10-inch bundt pan. Sprinkle chopped nuts evenly over the bottom of the pan.
In a large bowl, combine the cake and pudding mixes. Add the eggs, water, oil and liqueur. Beat for 5 minutes at high speed. Pour the batter over the nuts in pan.
Bake 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes in the pan.
Prepare the glaze while the cake is cooling in the pan. Combine the butter, water and sugar in small saucepan. Bring to a boil, then reduce the heat to simmer and stir until the sugar is dissolved. Remove from heat and stir in the Irish Cream.
Invert the cake onto a serving dish. Prick the top and sides of the cake. Spoon the glaze over the top and brush onto the sides of the cake. Allow the cake to absorb the glaze; repeat until all glaze is used.
Nutrition
Serving: 1serving, Calories: 527kcal, Carbohydrates: 60g, Protein: 4g, Fat: 28g, Saturated Fat: 15g, Cholesterol: 83mg, Sodium: 408mg, Potassium: 77mg, Fiber: 1g, Sugar: 42g, Vitamin A: 340IU, Vitamin C: 0.1mg, Calcium: 94mg, Iron: 1.3mg
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