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Directions Preheat oven to 350° and grease and flour two 8″ round pans with parchment paper. Make Fireball frosting: In a large bowl, combine butter, half the powdered sugar, salt, and remaining 1/4 cup Fireball. Place a dab of frosting on cake plate (to keep cake in place) and place parchment strips on each side of the cake plate.
Whole Milk: Use milk instead of water for an ultra moist cake. Fireball Whisky: Fireball has a strong cinnamon flavor reminiscent of atomic fireball candies. Coming in at 33% alcohol, or 66 proof, Fireball refers to itself “tastes like heaven, burns like hell”.
This Fireball Cake is the best current example of that, but past amazing examples include this Fireball Apple Crisp, Fireball Apple Pie, and Fireball Whiskey Caramel Sauce recipe. The world’s BEST Apple Crisp recipe is still the better for a splash of Fireball.
A whisky pound cake, however- that’s different, and it’s incredibly delicious. The texture of this cake is indescribable. It has a fine crumb that melts in your mouth. Despite the decadent amounts of butter, it’s light and not too sweet. I added a brown sugar pecan topping that caramelizes beautifully on top of the cake, and a whisky glaze.
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