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. You can glaze it or not. Glazing gives even more visual appeal, but it is just as delicious without.
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
1/4 cup brown sugar (firmly packed)
1 (29-ounce) can peach halves (7 to 8 halves), thoroughly drained and patted dry
7 to 8 maraschino cherries, drained, patted dry, and cut in half
.
Cake:
1 (18-ounces) yellow cake mix with pudding
1 (3-ounce) package vanilla instant pudding mix
3/4 cup fresh orange juice (2 to 3 large oranges - zest before juicing)
1/2 cup oil
1/4 cup peach schnapps
1 Tablespoon grated orange peel zest (use a microplane)
4 large eggs
.
Sauce:
2 Tablespoons melted butter
2 Tablespoons peach schnapps
1/8 teaspoon cinnamon
.
Optional Glaze:
1 cup confectioners' powdered sugar
1 Tablespoon heavy cream or milk
1 to 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. Tap gently on the counter to force batter in between the peaches and cherries. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 5 minutes on a rack. Using a wooden skewer, poke holes into the top of the warm cake (while still in the pan). Using a pastry brush, brush the sauce over the top of the cake. Let rest an additional 10 minutes, then invert the cake onto a serving platter. Let cool completely before adding optional glaze.
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 optional glaze: In a separate small bowl, whisk cream and peach schnapps into powdered sugar, adding more schnapps until the glaze just barely drips from the whisk. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip off a tiny bit of one of the bottom corners of the bag and use as a pastry bag to drizzle the glaze over the top of the cake.
Yield: 10 to 12 servings
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
1/4 cup brown sugar (firmly packed)
1 (29-ounce) can peach halves (7 to 8 halves), thoroughly drained and patted dry
7 to 8 maraschino cherries, drained, patted dry, and cut in half
.
Cake:
1 (18-ounces) yellow cake mix with pudding
1 (3-ounce) package vanilla instant pudding mix
3/4 cup fresh orange juice (2 to 3 large oranges - zest before juicing)
1/2 cup oil
1/4 cup peach schnapps
1 Tablespoon grated orange peel zest (use a microplane)
4 large eggs
.
Sauce:
2 Tablespoons melted butter
2 Tablespoons peach schnapps
1/8 teaspoon cinnamon
.
Optional Glaze:
1 cup confectioners' powdered sugar
1 Tablespoon heavy cream or milk
1 to 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. Tap gently on the counter to force batter in between the peaches and cherries. Bake 55 to 60 minutes, until toothpick inserted in the center comes out clean.
Cool 5 minutes on a rack. Using a wooden skewer, poke holes into the top of the warm cake (while still in the pan). Using a pastry brush, brush the sauce over the top of the cake. Let rest an additional 10 minutes, then invert the cake onto a serving platter. Let cool completely before adding optional glaze.
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 optional glaze: In a separate small bowl, whisk cream and peach schnapps into powdered sugar, adding more schnapps until the glaze just barely drips from the whisk. Scrape into a small zip-top bag, squeeze out the air, and seal. Snip off a tiny bit of one of the bottom corners of the bag and use as a pastry bag to drizzle the glaze over the top of the cake.
Yield: 10 to 12 servings
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