Fireball Whiskey Glazed Spiced Apple Cake with Cinnamon
A moist spiced apple cake made with shredded Pink Lady apples and warm spices, topped with a rich butter glaze infused with Fireball whiskey. The cake gets its tender crumb from oil rather than butter, while fresh nutmeg and cinnamon complement the sweet apple flavor. The signature glaze creates a glossy crust that soaks into the cake through strategically placed holes. Perfect for fall gatherings or when you want a dessert with a grown-up twist on classic apple cake.
Ingredients
- 1 ½ cups vegetable oil
- 2 cups granulated sugar
- 3 large eggs, at room temperature
- 1 ½ tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp nutmeg, freshly ground
- 1 tsp ground cinnamon
- 3 Pink Lady apples, peeled and shreddedHoneycrisp or Granny Smith1:1variety
similar texture and flavor
- 4 oz unsalted butter
- 1 cup brown sugar, firmly packed
- ½ tsp vanilla extract
- ¼ cup Fireball Whiskeybourbon1:1alcohol-free
use vanilla extract instead
- ¼ cup heavy whipping cream
Instructions
- 1
Preheat oven to 325 degrees F
- 2
Beat oil, sugar and eggs with electric mixer until light, fluffy and pale yellow
- 3
Add vanilla extract and beat another 30 seconds
- 4
Add flour, baking soda, salt, cinnamon and nutmeg to bowl
- 5
Mix on low speed until ingredients just come together
- 6
Add shredded apples and mix until fully incorporated
- 7
Pour batter into 10x10 inch baking pan
- 8
Bake for 40-45 minutes or until golden brown and skewer inserted comes out clean
- 9
Let cool on wire rack completely before glazing
- 10
Bring butter, brown sugar, vanilla extract, heavy cream and Fireball to rolling boil in medium saucepan
- 11
Poke holes throughout cooled cake using wooden skewer
- 12
Pour hot glaze over cake
- 13
Let cake cool completely until glaze forms slight crust
Tips
Use a 9x13 inch pan if you don't have 10x10, but reduce baking time as the cake will be thinner
Wait for cake to cool completely before glazing to prevent the glaze from soaking in too much
Poke holes strategically throughout the cake but not as densely as a poke cake to control glaze absorption
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead without glaze, add glaze before serving
Serve at room temperature, optionally with Fireball infused whipped cream
Common Mistakes
Don't glaze hot cake or the glaze will soak in too much and lose its crust
Don't overmix batter after adding flour to avoid tough cake
Substitutions
similar texture and flavor
FAQ
Can I make this without alcohol?
Yes, substitute the Fireball with additional vanilla extract or apple juice for the glaze, though the flavor will be different.
What if I don't have Pink Lady apples?
Honeycrisp or Granny Smith apples work well as substitutes with similar texture and balanced sweetness.
How long will this cake keep?
The glazed cake stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week.