It's all about navels.

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The navel orange is a type of citrus fruit that is native to Brazil. It was first discovered in the early 1800s as a spontaneous mutation on a sweet orange tree. The mutation caused the orange to develop a small, second fruit at the blossom end, which resembles a human bellybutton. This is how the navel orange got its name.

In the 1830s, navel oranges were introduced to Florida and in the 1870s to California. They quickly became popular in these regions due to their sweet flavor, juicy flesh, and seedlessness. Today, navel oranges are one of the most popular citrus fruits in the world. They are grown in many different countries, including Brazil, the United States, Spain, and South Africa.

Here are some interesting facts about navel oranges:

The navel orange is a naturally seedless fruit. This is because the second fruit at the blossom end does not fully develop.

Navel oranges are grown by grafting. This means that all navel orange trees are clones of the original tree that was discovered in Brazil.

Navel oranges are a good source of vitamin C, potassium, and fiber.

Navel oranges are often eaten fresh, but they can also be used in salads, desserts, and other dishes.

The navel orange is a delicious and nutritious fruit that has been enjoyed by people around the world for centuries. It is a testament to the power of nature that a single mutation on a tree could give rise to such a popular and beloved fruit.

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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