TOTALLY '80S FUZZY NAVEL
Provided by Valerie Bertinelli
Categories beverage
Time 5m
Yield 8 to 10 servings
Number Of Ingredients 5
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.
FUZZY NAVEL CAKE
This cake is delicious! There is another cake at 'Zaar with the same name, but the ingredients are entirely different. The Peach Schnaaps really makes a difference.
Provided by keen5
Categories Dessert
Time 1h
Yield 1 bundt cake
Number Of Ingredients 10
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.
Nutrition Facts : Calories 4644.6, Fat 189.5, SaturatedFat 30, Cholesterol 856.2, Sodium 6083.6, Carbohydrate 693.7, Fiber 5.9, Sugar 511.1, Protein 48.7
FUZZY NAVEL CAKE
Make and share this Fuzzy Navel Cake recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 1h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 626.1, Fat 27.2, SaturatedFat 4.2, Cholesterol 85.7, Sodium 550.1, Carbohydrate 92.6, Fiber 1.1, Sugar 73.3, Protein 5.2
FUZZY NAVEL SAUCE
Warm, citrusy peach sauce. Great over pound cake or ice cream.
Provided by Mona L
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 24
Number Of Ingredients 7
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.
Nutrition Facts : Calories 41.6 calories, Carbohydrate 8.7 g, Protein 0.1 g, Sodium 2.2 mg, Sugar 8.5 g
FUZZY NAVEL COCKTAIL
The only fuzzy about this cocktail of peach schnapps and orange juice will be your vision. Drink with caution!
Provided by Allrecipes
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with an orange slice.
Nutrition Facts : Calories 366.6 calories, Carbohydrate 51.1 g, Fat 0.5 g, Fiber 0.5 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 10.5 mg, Sugar 45.4 g
FUZZY NAVEL CAKE
This is an adult only cake because of the schnapps but a good one.
Provided by Adrienne May
Categories Cakes
Time 55m
Number Of Ingredients 12
Steps:
- 1. preheat oven to 350. generously grease and flour a 12 cup bundt pan.
- 2. For Cake- in large bowl- combine cake mix, pudding, schnapps, oil, juice, eggs and extract and orange zest. Mix until batter looks thick and smooth.
- 3. Pour batter into prepared pan. bake until golden brown and springs back when lightly pressed. 45-50 minutes.
- 4. Remove pan from oven and cool on wire rack for 20 minutes. while cake is cooling prepare glaze- put sugar, juice and schnapps in bowl and stir until well combined.
- 5. run a large knife around edges of cake and invert to serving platter. poke holes in top of cake with a toothpick.
- 6. spoon glaze over warm cake, allowing glaze to seep into holes and drizzle down. allow cake to cool completely before serving.
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