Fuzzy Navel Pound Cake
In a glass container, combine peaches, liqueur, 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.
Ingredients
Directions
In a glass container, combine peaches, liqueur, 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.
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