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in glass jar or bowl combine undrained peaches, sugar,
peach schnapps and orange juice. Cover and let stand at
room temperature for 24 hours.
Preheat oven to 350 degrees. Grease and flour a 10 cup
fluted tube pan. Set aside. Drain peach slices, reserving
liquid. Chop peach slices.
In large bowl, combine cake mix, pudding mix, eggs, pecans,
oil, chopped peaches and 1/3 c reserved liquid. Stir together
until well combined. Pour into prepared pan. Bake for 40- 45
minutes or until a wooden toothpick inserted in center comes
out clean. Cool in pan on wire rack for 10 minutes. Remove
from pan.
Meanwhile, in small bowl, combine powdered sugar and 1/4
c reserved liquid, Drizzle over warm cake. Cool completely.
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