Fuzzy Navel Cake Food

TOTALLY '80S FUZZY NAVEL

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 COCKTAIL

Steps:

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

FUZZY NAVEL CAKE

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.

FUZZY NAVEL CHEESECAKE

Steps:

• CRUST:.
• Mix together crust ingredients and place in bottom of springform pan.
• Bake in oven 8-10 minutes at 350 degrees (Edges will brown lightly).
• Allow to cool slightly.
• CHEESECAKE FILLING:.
• In large bowl, combine cream cheese, sugar, sour cream and cornstarch.
• Beat with an electric mixer until smooth.
• Add eggs and egg yolk, one at a time, beating well after each addition.
• Beat in orange juice concentrate, peach schnapps, lemon juice and vanilla.
• Pour the cream cheese mixture over the crust.
• Bake at 350 degrees for 15 minutes.
• Lower the temperature to 200 degrees and bake for 1 hour and 10 minutes or until the center no longer looks wet and shiny.
• Note: If center still looks wet, bake longer in 10 minute increments - usually 20 minutes longer will work).
• Remove the cake from the oven and run a knife around the inside edge of the pan.
• Chill, uncovered, overnight.
• ORANGE MARMALADE GLAZE:.
• In small saucepan stir together all the glaze ingredients.
• Cook until thickened and bubbly.
• Cook and stir 2 minutes more.
• Carefully pour over chilled cheesecake (Note: Cheesecake must completely cooled before putting on glaze or it will sink to the bottom).
• Chill until serving time.

NANA'S FUZZY NAVEL CAKE

Steps:

• Mix together cake mix pie filling, eggs, and sour cream. Pour into 9x13 inches pan. Bake for 25-30 min at 350°F.
• Whip cream cheese until fluffy.
• Add pudding and undrained pineapple.
• Fold in cool whip.
• Spread over cooled cake.
• Sprinkle with toasted coconut.

FUZZY NAVEL CAKE LLL

Steps:

• Preheat oven to 350°F. Grease and flour bundt pan, set aside. Place flour, baking powder, sugar, pudding mix, peach schnapps, oil, orange juice, orange zest, eggs and orange extract in a large mixing bowl. Blend with a heavy duty electric mixer on low speed for 1 minute, increase the speed to medium and beat for 2 minutes. The batter will be thick and smooth.
• Pour batter into prepared pan, smoothing with a rubber spatula.
• Bake cake until it is golden brown and spring back when touched lightly for 45 to 50 minutes. Remove cake from the oven and cool on a wire rack for 20 minutes, running a sharp knife around the edge of cake and invert it onto a serving platter.
• GLAZE:
• Place sugar, orange juice and peach schnapps in a small mixing bowl and stir until well blended.
• Poke holes in the top of the cake with a wooden skewer. Spoon glaze over the warm cake, allowing it to seep into the holes and drizzle down the sides of the cake. Cool completely before serving.

FUZZY NAVEL SAUCE

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.

FUZZY NAVEL

Steps:

• Pour all of the ingredients into a highball glass almost filled with ice cubes. Stir well.

FUZZY NAVEL 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.