Fuzzy Navel Cake

My good friend recently contacted me to bake an elegant, Tiffany-style cake for her sister’s bridal shower.  Since the shower was adults only, we decided to have some fun and do a cake based off of a Fuzzy Navel Drink.

I am not a huge Fuzzy Navel fan, but I could not get enough of this cake!  The peach and orange flavors of the cake are mirrored in the butter cream, creating a marvelous combination of flavors.

Fuzzy Navel Cake

Adapted from The Cake Mix Doctor

1 package plain yellow cake mix

1 package vanilla instant pudding

¾ cup peach schnapps

½ cup canola oil

½ cup orange juice

4 large eggs

½ tsp orange extract

Preheat the oven to 350 degrees F and grease two 8-inch pans with non-stick spray.

Combine all of the ingredients in the bowl of a stand mixer.  Beat on medium until the mixture is smooth, 3-5 minutes.

Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Move the cakes to wire racks and cool in the pan for 10 minutes.  Then run a knife along the edges of the pan to loosen, and flip the cakes out of the pans.  Cool the cakes completely.

Makes  two 8-inch cake layers

Fuzzy Navel Butter Cream

An Amy’s Cooking Adventures Original Recipe

1 cup Crisco shortening

4 cups (1 lb) confectioner’s sugar

1 tbsp meringue powder

2 tbsp peach schnapps

3 tbsp warm water

1 tsp orange extract

Dash of salt

Gel food coloring, optional (I used Wilton, Sky Blue)

Combine all ingredients, except for the coloring, into the bowl of a stand mixer.  Mix on low until the ingredients are mixed.  Switch the speed to medium and mix for 1-2 minutes or until fluffy.  Stir in the food coloring.

Makes enough icing for one 8-inch cake