Fireball Whisky Cake

This barroom look has an antithetic ingredient: cinnamon-flavored Fireball Whisky. It uses instant vanilla pudding mix, excessively — truthful retro, but that’s the point. Cookbook writer Addie Gundry says that baking with intoxicant was besides en vogue successful the 1950s and ’60s. She tweaked the thought of a rum barroom by adding whiskey instead, and cinnamon-flavored for an further twist.

When we baked it successful a solid Pyrex loaf pan, it domed beautifully. When we baked it successful a metallic pan, the halfway sank a small — but it tasted conscionable arsenic good.

Click present to spot step-by-step photos for this recipe.

The barroom volition support for a fewer days astatine country temperature, successful a tightly closed instrumentality oregon wrapped good successful plastic.

Adapted from “Retro Recipes From the ’50s and ’60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love,” by Addie Gundry (St. Martin’s Griffin, 2018).

Ingredients

Nutritional Facts

Per serving

• Calories

  300

• Fat

  16 g

• Saturated Fat

  7 g

• Carbohydrates

  34 g

• Sodium

  100 mg

• Cholesterol

  60 mg

• Protein

  3 g

• Sugar

  15 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Retro Recipes From the ’50s and ’60s: 103 Vintage Appetizers, Dinners, and Drinks Everyone Will Love,” by Addie Gundry (St. Martin’s Griffin, 2018).

Tested by Becky Krystal.