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Fuzzy Navel Cake Recipe

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This recipe for Fuzzy Navel Cake, by , is from A Bushel and A Peck and A Hug Around the Neck, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, January 17, 2009


1/2 cup brown sugar
1 (29 oz.) can sliced peaches, well drained
8 maraschino cherries, cut in half
Cake: 1 package yellow cake mix
1 pkg (3 1/2 oz.) instant vanilla pudding & pie filling
3/4 cup orange juice
1/2 cup vegetable oil
1/4 cup peach flavored schnapps
1 tablespoon grated orange peel
4 eggs
Sauce: 2 tablespoons melted butter
2 tablespoons peach flavored schnapps
1/2 teaspoon cinnamon
1 cup whipping cream
1 tablespoon powdered sugar
2 tablespoons peach flavored schnapps

Heat oven to 350. Grease and flour a 12 cup fluted tube pan. Sprinkle with 1/2 cup brown sugar evenly in the bottom of pan. Arrange peach slices in grooves of pan over brown sugar. Place cherry halves between peach slices.
For cake: In large bowl, combine cake ingredients and mix at low speed until moistened. Beat 2 minutes at higher speed. Pour batter over fruit in pan. Bake for 50 to 60 minutes or until toothpick inserted comes out clean. Cool 15 minutes and remove from pan. (Cake crust may become very dark. If necessary, cover cake loosely with foil)
For sauce: In small bowl, combine melted butter, schnapps & cinnamon. With a long-tined fork, carefully pierce top of cake between peaches. Spoon butter mixture over cake.
For topping: In small bowl, beat whipping cream until soft peeks form. Add powdered sugar & 2 T schnapps; beat until stiff. Serve whipped cream topping over slices of warm or cool cake.




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