Fuzzy Navel Cake Recipes

Steps:

• In a large pitcher, combine the peach schnapps, orange juice, vodka and peach nectar if using and stir. When ready to serve, add ice to highball glasses, fill with the mixture and garnish with mint leaves.

Steps:

• Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with an orange slice.

Steps:

• Combine first seven ingredients for the cake in mixing bowl; blend well.
• Pour into a greased and lightly floured 9-1/2 inch bundt pan.
• Bake at 350 degrees for 45 to 50 minutes or until cake springs back, when lightly touched in the center.
• For topping/filling: While cake is still warm in pan, poke holes in cake (the end of a wooden spoon works well).
• Pour Liqueur mixture all over the cake.
• Allow to cool in pan at least 2 hours before removing.

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth. 2. In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture. 3. Pour batter into prepared pan. Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake in pan while still hot. 4. To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture. Pour over hot cake.

Steps:

• In a glass bowl, combine peaches, schnapps, sugar and orange juice. Cover and refrigerate for 24 hours. Grease and flour 10 inch bundt pan. Drain peaches and reserve liquid. Chop the peaches. Combine cake mix, pudding mix, eggs, oil and ½ cup liquid from peaches. Mix well. Stir in 1 cup chopped peaches and 1 cup chopped pecans. Mix well and pour into pan. Bake at 350 for 50-60 mins. Cool in pan for 10 mins then turn out onto wire rack and cool completely. Combine ¼ cup liquid from the peaches with 1 ½ cups confectioner's sugar. Mix well and drizzle over cake.

Steps:

• Preheat oven to 350 degreesF (175 degrees C).
• Grease and flour a 10 inch Bundt pan.
• In a blender, puree peaches with juice, schnapps, white sugar and orange juice until smooth.
• Reserve 1/4 cup of peach mixture for the frosting.
• In a medium bowl, mix together the cake mix, pudding mix, eggs, oil and 1 1/2 cups of the peach mixture.
• Pour batter into prepared pan.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• To make the frosting: Mix together the confectioners' sugar, margarine and remaining 1/4 cup of the peach mixture.
• Pour over hot cake. Frost cake while still hot.

Steps:

• Place the 5 peeled and pitted peaches into an electric blender with white sugar and brown sugar; process until smooth.
• Pour puree into a medium saucepan. Stir in orange juice concentrate. Heat over medium heat just to boiling, stirring constantly. Remove from heat. Stir in sliced peaches, triple sec, and peach schnapps. Serve warm.