STEP - 1
Preheat oven to 325°F (165°C).
STEP - 2
Grease and flour a 10 inch Bundt pan.
STEP - 3
Sprinkle chopped nuts evenly over bottom of pan.
STEP - 4
In a large bowl, combine cake mix and pudding mix.
STEP - 5
Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur.
STEP - 6
Beat for 5 minutes at high speed.
STEP - 7
Pour batter over nuts in pan.
STEP - 8
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean.
STEP - 9
Cool for 10 minutes in the pan, then invert onto the serving dish.
STEP - 10
Prick top and sides of cake.
STEP - 11
Spoon glaze over top and brush onto sides of cake.
STEP - 12
Allow to absorb glaze repeat until all glaze is used up.
STEP - 13
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar.
STEP - 14
Bring to a boil and continue boiling for 5 minutes, stirring constantly.
STEP - 15
Remove from heat and stir in 1/4 cup Irish cream.