This elegant, Tiffany-style cake was for a lovely bridal shower. Since the shower was adults only, we decided to have some fun and create a Fuzzy Navel Cake!
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
Sky Blue) Wilton
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