Fireball Cake

My Aunt Suzy likes a drink now and then.  She has made a point to tell me she likes Fireball, which is a whiskey flavored with cinnamon.  She turned 87 last week, so I made her a Fireball cake.  It wasn't difficult, but it also didn't taste particularly of Fireball whiskey.  The flavor was mostly a bit of cinnamon.  So it should go well with people that don't go for a boozy cake.  But it may disappoint those that were really looking for an alcohol flavored treat.

Suzy liked it, so that is what counts!  I found this recipe on delish.com

  

Fireball Cake

White or Vanilla cake mix of your choice
1 teaspoon cinnamon
1/3 cup vegetable oil
3 eggs
1/2 cup water
1/2 cup Fireball whiskey

  

Frosting

3 sticks butter, softened
pinch of kosher salt
6 cups powdered sugar
1/4 cup Fireball whiskey
yellow and red food coloring
Hot Tamales

 

Preheat the oven to 350º.  I heat mine at 325º because I have the dark nonstick cake pans.  Spray the 8 inch pans with Pam and set aside.

You basically follow the recipe on the box, except you you replace 1/2 of the water with Fireball.  You also add cinnamon.

  

Place all the ingredients for the cake in a large bowl. Mix gently to moisten, then beat vigorously for two minutes.  Pour 1/2 of the batter into each of the prepared pans. Bake according to the package directions.

Let cool and flip the cake out onto cooling racks until completely cool.

  

I used a stand mixer to make the frosting.  Beat the butter for two minutes until light and creamy.  Add the powdered sugar, salt and the Fireball.  Beat slowly until mixed.  Beat on high until it is creamy and smooth.  Remove from the mixer and stir in a few drops of yellow food coloring, I did about 6.  Add a few of the red, but don't mix it all the way. The frosting is supposed to be streaky.

  

To frost, place one of the cakes on a cake plate.  Spread about 3/4 of a cup of frosting on top.  Place the second cake on the first layer.  Frost the top and sides, reserving enough for the last bit.  Smooth the frosting and then fill a piping bag, fitted with a star tip, with about 1/2 to 3/4 cup of frosting.

  

Place a dollop of frosting all around the top of the cake.  Place four dollops in the center of the cake.  Gently press a hot tamale into each dollop of frosting.

  

Serve with a shot of Fireball!