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Fireball Cake
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Description
A “Fireball” is, apparently, Stockholm’s favourite cocktail: a mixture of rum and cinnamon schnapps with a dash of Tabasco. This cake takes those flavours and transports them to the magical world of a rich, sticky, moist cake.
Ingredients
- 4-¼ ounces, weight Unsalted Butter
- 4-¼ ounces, weight Light Brown Soft Sugar
- ½ pounds, 2-⅝ ounces, weight Black Treacle (Molasses)
- 2 Tablespoons Water
- 1-½ teaspoon Ground Cinnamon
- 2 whole Eggs
- 1 tablespoon, 2 teaspoons, 1-¼ pinches Dark Rum
- ½ teaspoons Tabasco Sauce
- 6-⅜ ounces, weight All-purpose Flour
- ½ teaspoons Bicarbonate Of Soda
- 2-⅛ ounces, weight Ground Almonds
Preparation
1. Preheat the oven to 150°C and grease a baking tin (approximately 30cm square).
2. Melt the butter, sugar, treacle and water in a saucepan until it comes to the boil. Boil for about 5 minutes before setting aside to cool.
3. Once cool, beat in the cinnamon, eggs, rum and a couple of drops of Tabasco.
4. Sift in the flour, bicarbonate of soda and ground almonds and fold into the mixture.
5. Place in the baking tin and bake for 50–60 minutes.
6. Turn onto a wire rack to cool.
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