Be the first to 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.
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients:
- 1/2 cup brown sugar (firmly packed)
- 1 (29-ounce) can sliced peaches, drained
- 8 maraschino cherries (halved)
- .
- Cake:
- 1 (18-ounces) yellow cake mix with pudding
- 1 (3-ounce) package vanilla instant pudding mix
- 3/4 cup orange juice
- 1/2 cup oil
- 1/4 cup peach schnapps
- 1 Tablespoon grated orange peel (use a microplane)
- 4 eggs
- .
- Sauce:
- 2 Tablespoons melted butter
- 2 Tablespoons peach schnapps
- 1/8 teaspoon cinnamon
- .
- Topping:
- 1 cup whipping cream (may substitute1 large tub frozen whipped topping and omit sugar)
- 1 teaspoon confectioner's sugar
- 2 Tablespoons peach schnapps
Preparation:
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. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 15 minutes on a rack, then invert cake onto a serving platter. Using a wooden skewer, pierce the top of the cake in between the peaches. Spoon sauce over the warm cake. Slice and serve warm with a dollop of the topping.
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 topping: In a separate medium bowl, beat whipping cream, confectioners' sugar, and peach schnapps until soft peaks form. (Alternatively, omit cream and sugar. Fold schnapps into frozen whipped topping.)
Yield: 10 to 12 servings
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. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 15 minutes on a rack, then invert cake onto a serving platter. Using a wooden skewer, pierce the top of the cake in between the peaches. Spoon sauce over the warm cake. Slice and serve warm with a dollop of the topping.
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 topping: In a separate medium bowl, beat whipping cream, confectioners' sugar, and peach schnapps until soft peaks form. (Alternatively, omit cream and sugar. Fold schnapps into frozen whipped topping.)
Yield: 10 to 12 servings
