It's all about navels.

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In orchards bathed in golden light,
Where navel oranges shine so bright,
They hang like lanterns in the trees,
Nature's sweet, sun-kissed mysteries.

With navels snug, a secret kept,
Beneath their peels where zest is crept,
A burst of citrus, juicy, fine,
In each round treasure, nature's sign.

Their fragrance dances on the breeze,
As plump and sweet as you could please,
A taste that's pure, a tangy glee,
In navel oranges, zest set free.

So, peel them gently, savor slow,
Let nectar's symphony brightly flow,
In every bite, a sunlit day,
With navel oranges, joy's bouquet.

From orchard's heart to kitchen's grace,
In marmalade or fresh embrace,
These fruits of nature, love's delights,
In navel oranges, life ignites.

So cherish them with every peel,
Their flavor true, their zest ideal,
In orchards' care and sunny glows,
The navel oranges sweetly shows.

Fuzzy Navel Cake 

1 (18.25 ounce) box yellow cake mix, without pudding added 
1/2 cup vegetable oil 
2 (3 1/2 ounce) boxes vanilla instant pudding 
4 eggs 
3/4 cup peach schnapps 
1/2 cup orange juice 
1/2 tsp orange extract 

TOPPING 
4 tbs peach schnapps 
2 tbs orange juice 
1 cup powdered sugar 

Preheat oven to 350 degrees. grease a 9 1/2" Bundt pan. In a large mixing
bowl, combine cake mix, oil, pudding, eggs, schnapps, orange juice and
orange extract. beat for 2 minutes with electric mixer. Pour batter into
Bundt pan and bake 50 minutes or until cake springs back when lightly
touched. Remove from oven and prepare topping while cake is hot. Mix
topping ingredients well. Using a small skewer, poke holes into the cake
and pour topping over the hot cake. Allow to cool at least 2 1/2 hours. 
Invert cake onto serving plate and serve. 

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