Fuzzy Navel Cake I recipe

1 servings

1 (15 ounce) can sliced peaches, drained

1/2 cup peach schnapps

1 cup white sugar

1/4 cup orange juice

1 (18.25 ounce) package yellow cake mix

1 (3.5 ounce) package instant vanilla pudding mix

4 eggs

2/3 cup vegetable oil

1 cup chopped pecans

1 1/2 cups confectioners' sugar

In a glass container, combine peaches, schnapps, sugar and orange juice.

Cover and refrigerate for 24 hours.

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10 inch Bundt pan.

Drain peaches and reserve the liquid.

Chop the peaches.

In a large bowl, combine cake mix, pudding mix, eggs, oil and 1/2 cup of liquid from the peaches.

Mix well.

Stir in 1 cup chopped peaches and 1 cup of chopped pecans.

Mix well and pour into a 10 inch Bundt pan.

Bake at 350 degrees F (175 degrees C) for 50 to 60 minutes, or until a toothpick inserted into cake comes out clean.

Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

In a small bowl, combine 1/4 cup liquid from the peaches with 1 1/2 cups confectioners sugar.

Mix well and drizzle over cake.