3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup brandy
1 cup dried cranberries
1 cup pecan pieces
1 to 1 1/2 teaspoons orange zest
Orange powdered sugar glaze
1. Preheat oven to 350 degrees (F). Grease and flour 12-cup (10-inch) bundt pan.
2. Combine cake mix, eggs, orange juice, oil and brandy in a large bowl; beat 1 to 2 minutes or until well blended. Fold in cranberries, pecans and orange zest. Pour batter into prepared pan.
3. Bake about 40 to 45 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes; invert onto wire rack to cool completely.
4. When cake has cooled completely glaze with the orange powdered sugar glaze: 1 cup powdered sugar, 1 to 2 tablespoons of orange juice...whisk together. You may want to add or decrease orange juice to get desired consistency.
Make 12 servings.