Fuzzy Navel Cake
From karlyn255 14 years ago
- 55 minutes to make
- Serves 12
If you like fuzzy navel cocktails, you will love this cake made with peaches, cherries, and peach schnapps. It makes an attractive presentation on the table. This traditional recipe made the rounds in the 70's, along with Harvey Wallbanger Cake.
Ingredients
- •1/4 cup brown sugar (firmly packed) shopping list
- •1 (29-ounce) can peach halves (7 to 8 halves), thoroughly drained and patted dry shopping list
- •7 to 8 maraschino cherries, drained, patted dry, and cut in half shopping list
- •. shopping list
- •Cake: shopping list
- •1 (18-ounces) yellow cake mix with pudding shopping list
- •1 (3-ounce) package vanilla instant pudding mix shopping list
- •3/4 cup fresh orange juice (2 to 3 large oranges - zest before juicing) shopping list
- •1/2 cup oil shopping list
- •1/4 cup peach schnapps shopping list
- •1 Tablespoon grated orange peel zest (use a microplane) shopping list
- •4 large eggs shopping list
- •. shopping list
- •Sauce: shopping list
- •2 Tablespoons melted butter shopping list
- •2 Tablespoons peach schnapps shopping list
- •1/8 teaspoon cinnamon shopping list
- •. shopping list
- •Optional Glaze: shopping list
- •1 cup confectioners' powdered sugar shopping list
- •1 Tablespoon heavy cream or milk shopping list
- •1 to 2 Tablespoons peach schnapps shopping list
How to make it
- Pre-heat oven to 350 degrees F. Grease and flour a Bundt pan.
- Sprinkle the bottom of the pan with the brown sugar.
- Arrange the peach halves, cut-side up, in the large grooves at the bottom. Place cherry halves, cut-side up,
- in between the peaches in the smaller grooves.
- To make the cake:
- Combine cake mix, pudding mix, orange juice, oil, peach schnapps, grated orange peel, and eggs in a large bowl on low speed until moistened, then on high speed for 2 minutes.
- Carefully spoon the batter over the fruit so as not to dislodge the positioning.
- Tap gently on the counter to force batter in between the peaches and cherries.
- Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
- Cool 5 minutes on a rack.
- Using a wooden skewer, poke holes into the top of the warm cake (while still in the pan).
- Using a pastry brush, brush the sauce over the top of the cake.
- Let rest an additional 10 minutes, then invert the cake onto a serving platter.
- Let cool completely before adding optional glaze.
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- To make the sauce:
- While the cake is baking, whisk together butter, peach schnapps, and cinnamon in a small bowl until smooth.
- *******************************************
- To make the optional glaze:
- In a separate small bowl, whisk cream and peach schnapps into powdered sugar, adding more schnapps until the glaze just barely drips from the whisk.
- Scrape into a small zip-top bag, squeeze out the air, and seal.
- Snip off a tiny bit of one of the bottom corners of the bag and use as a pastry bag to drizzle the glaze over the top of the cake.
The Rating
Reviewed by 6 people-
Love it when I can eat my alcohol!!...LOL
wynnebaer
in Dunnellon loved it
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" It was excellent "