A Fuzzy Navel in a delectable cake. Peach and orange blended together for all of the flavors of the classic cocktail. Made easy with a cake mix. Non-alcoholic version included.
This cake is a taste of summer in the middle of winter. Juicy peach, bright orange. Just the thing to drive away the winter doldrums.
A couple of days ago we had our monthly potluck at church. Everyone signs up to bring two dishes. There are some amazing cooks so there’s always a ton of delicious food. And we all have a great time.
No matter what the theme, I always like to make a dessert. It seems to make people the happiest. There are some who ascribe to the eat-dessert-first philosophy. You know who you are.
I usually make something intensely chocolaty. But this time I thought I would brighten up the flavors.
A little bit of summer is definitely needed this time of year, when winter seems to be dragging endlessly on and the thought of spring is starting cause that little itch.
Since I’m making this for my church family, I’ve opted to make the non-alcoholic version. I just substituted extra orange juice for the orange liqueur. However, I can’t say enough about the intense orange flavor you get from the liqueur. I highly recommend trying it.
I’m starting with a white cake mix. The colors of the orange and peach shine through better. But you can use a yellow cake mix, too. Your cake will still be moist and delicious.
Before you mix up the batter, prepare your Bundt pan. This cake is super sticky so pan prep is important. Spray it well with a good quality baking spray.
Baker’s Joy and Pam for Baking are my favorites. Name brand is best. Store brands don’t seem to work as well. Not the time to economize here.
Combine the cake mix, gelatin mix, eggs, liqueur*, orange juice (I use not-from-concentrate straight from the bottle), and oil. If you’re making a non-alcoholic version use 1 1/4 cups orange juice total and ommit the liqueur.
Bake for 40-50 minutes until a toothpick comes out clean. Cool it in the pan for 20 minutes.
Flip the Fuzzy Navel Cake over onto a large plate or platter and remove the pan. Mix together the glaze; confectioners sugar and orange liqueur*. Whisk until smooth.
Pour the glaze over the cooled cake.
The glaze soaks in a bit and, if you do it right, pools in the middle where your husband scrapes it all up and spreads it on his slice.