I couldn’t help but be intrigued and entertained when I came across a cake recipe with an unusual ingredient: cinnamon-flavored Fireball Whisky.
Cookbook author Addie Gundry says that baking with alcohol was en vogue in the 1950s and ’60s. She tweaked the idea of a rum cake by adding whiskey instead, and cinnamon-flavored for an additional twist. I got a strong whiff of booze from the cake in my early tests but thought the cinnamon could use more oomph, so I added ground cinnamon.
When I baked it in a glass Pyrex loaf pan, it domed beautifully. When I baked it in a metal pan, the center sank a little – but it tasted just as good.