Monday, 12 September 2016

Apple and Fireball Liquor Bundt Cake

Apple and Fireball Liquor Bundt Cake
I really like surprising people with a cake. This one was for my lovely tattooist, Rebecca. Granted, I did initially tell her it that it was a head in a box, but that was just to throw her off the scent a bit. I had no idea what to make for her, so I wandered round Tesco like a goon, searching for inspiration. Whilst perusing the spirits aisle, I remembered about the wonder that is Fireball; cinnamon and whisky infused liquor. That was the one! Spicy and warm, this cake made my house smell like Christmas in September, and reminded me of those little cinnamon flavoured 'Atomic Fireballs' we used to get at school.

Although I took a sensible picture of the cake for most normal folk, I actually delivered it with a cheeky little dinosaur on top. Mischief managed as they say.

    Apple and Fireball Liquor Bundt Cake
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 350g Homepride plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 250ml Apple and Mango yoghurt - I used Onken.
  • 4 tbsp apple sauce
  • 5 tbsp Fireball Liquor, or whisky

  • 500g icing sugar
  • Bourbon or water - or a mix- your call... 
  • Demerara sugar
  • Cinnamon stick and raptor are optional... 

  1. Preheat the oven to gas 3/160 c
  2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with melted butter and dust with flour.
  3. Cream the butter and sugar until pale and fluffy.
  4. Add the eggs one at a time, beating well after each addition. 
  5. In a separate bowl, measure out the flour, bicarbonate of soda, salt and cinnamon.
  6. Pour the yoghurt into a jug, and add the Fireball, apple sauce, and vanilla extract.
  7. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
  8. Give everything a quick mix on a low speed for about 10 seconds.
  9. Pour the mix into your prepared tin. 
  10. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
  11. Leave the cake to cool for ten minutes before removing from the tin.
  12. When completely cool, mix the icing sugar with enough liquid to make a runny icing. I used about 5 tbsp of Fireball and topped the rest up with water, as the flavour is quite strong.
  13. Tip it over your cake.
  14. Decorate with demerara sugar, and as many dinosaurs as you feel are necessary. I accept this may be none. 

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.

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