Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan or 10-inch tube pan.

Combine flour, sugars, baking soda, salt, and cinnamon in a large bowl. Add oil, liqueur, vanilla, and eggs. Stir with a wooden spoon until well blended. Fold in apples and 3/4 cup nuts. Pour and spread batter in greased and floured pan.

Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Cool cake in the pan for 10 minutes. Invert the cake onto a serving plate—cool for 1 hour or until completely cooled.

In a small saucepan, cook butter and the Atapiño Liqueur over medium heat until light golden brown, stirring constantly. Remove from heat. Add powdered sugar; blend well.

Spoon glaze over the cooled cake, allowing some to run down the sides and garnish with remaining nuts.