Fuzzy Navel Cake - January 29th, 2005 at 08:58 PM
Like the mixed drink.
This is awesome!!! I made it first in November and it was so good, I made 4 more to give away at Christmas. Add the orange zest after mixing or the mixer blades will pick it all up.
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (5.1 ounces) vanilla instant pudding mix
3/4 cup peach schnapps
1/2 cup vegetable oil
1/2 cup fresh orange juice (I used Minute Maid)
4 large eggs
1/2 teaspoon pure orange extract
freshly grated zest of 1 orange
Glaze:
1 cup confectioner's sugar, sifted
4 tablespoons fresh orange juice
2 tablespoons peach schnapps
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12 cup Bundt pan, then dust with flour. Shake out excess flour.
Blend cake mix, pudding mix, peach schnapps, oil, orange juice, eggs, and orange extract with an electric mixer on low speed for 1 minute. Stop and scrape down the sides. Blend for 2 minutes more on medium speed. The batter should look thick and smooth. Mix in the orange zest by hand and pour the batter into the prepared cake pan.
Bake until golden brown and cake springs back when lightly pressed with your finger, 45 to 50 minutes. Remove from oven and place pan on a wire rack to cool for 20 minutes. Invert on a serving platter.
Prepare the glaze. Stir the sugar, orange juice, and peach schnapps together until well combined.
Poke holes in the top of the cake with a wooden skewer, toothpick, or icepick. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.
Store, covered in plastic wrap or under a glass cake dome, at room temperature for up to 4 days. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
This recipe is from The Cake Doctor by Anne Burn, published by Rodale.
This is awesome!!! I made it first in November and it was so good, I made 4 more to give away at Christmas. Add the orange zest after mixing or the mixer blades will pick it all up.
Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain yellow cake mix
1 package (5.1 ounces) vanilla instant pudding mix
3/4 cup peach schnapps
1/2 cup vegetable oil
1/2 cup fresh orange juice (I used Minute Maid)
4 large eggs
1/2 teaspoon pure orange extract
freshly grated zest of 1 orange
Glaze:
1 cup confectioner's sugar, sifted
4 tablespoons fresh orange juice
2 tablespoons peach schnapps
Place a rack in the center of the oven and preheat to 350 degrees. Lightly mist a 12 cup Bundt pan, then dust with flour. Shake out excess flour.
Blend cake mix, pudding mix, peach schnapps, oil, orange juice, eggs, and orange extract with an electric mixer on low speed for 1 minute. Stop and scrape down the sides. Blend for 2 minutes more on medium speed. The batter should look thick and smooth. Mix in the orange zest by hand and pour the batter into the prepared cake pan.
Bake until golden brown and cake springs back when lightly pressed with your finger, 45 to 50 minutes. Remove from oven and place pan on a wire rack to cool for 20 minutes. Invert on a serving platter.
Prepare the glaze. Stir the sugar, orange juice, and peach schnapps together until well combined.
Poke holes in the top of the cake with a wooden skewer, toothpick, or icepick. Spoon the glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides and into the center of the cake. Allow the cake to cool completely before slicing.
Store, covered in plastic wrap or under a glass cake dome, at room temperature for up to 4 days. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight on the counter before serving.
This recipe is from The Cake Doctor by Anne Burn, published by Rodale.
sounds tasty!!!