Fireball Vanilla Peach Cake

• Produce

  • 2 1/2 cups Peach

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 4 tsp Baking powder
  • 1 1/3 tbsp Cinnamon
  • 1/4 cup Cornstarch
  • 1 13/16 cups Flour
  • 1 cup Powdered sugar
  • 1/2 tsp Salt
  • 3 cup Sugar
  • 1 1/2 tbsp Vanilla

• Oils & Vinegars

  • 1/2 cup Vegetable or canola oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 3/4 cup Butter
  • 2 tbsp Milk
  • 3/4 cup Whole milk

• Desserts

  • 1 (3.4 oz package Vanilla pudding, instant

• Beer, Wine & Liquor

  • 3/4 cup Cinnamon whiskey

• Other

  • 1/2 cup Fireball

Found on cupcakesfordinner.com

Ingredients

• 1/2 cup unsalted butter, softened
• 1 1/2 cup sugar
• 1/2 cup vegetable or canola oil
• 4 large eggs
• 1 1/2 tbsp vanilla extract
• 3/4 cup whole milk
• 3/4 cup cinnamon whiskey
• 1 (3.4 oz) package of instant vanilla pudding
• 1/4 cup cornstarch
• 4 tsp baking powder
• 1 tbsp cinnamon
• 1/2 tsp salt
• 1 3/4 cups all-purpose flour
• 2 cups peaches, pitted, pealed, and diced small (about 4 peaches)
• 1 tbsp flour
• 3/4 cup butter
• 1/2 cup peach juice (or two peaches smashed up)
• 1 1/2 cup sugar
• 1 tsp cinnamon
• 1/2 cup fireball
• 1 cup powdered sugar
• 1/4 tsp vanilla extract
• 2 tbsp milk

Directions

• Preheat your oven to 325F and grease a bundt pan, lightly coating it with flour
• Mix together the butter, sugar and oil until creamy, then stir in the eggs one at a time. Mix in the vanilla, milk, fireball. Combine well. Stir in the instant vanilla pudding, cornstarch, baking powder, cinnamon and salt.
• Add the flour and stir until just combined, then toss peaches in 1tbsp of flour and add them to the batter - folding them in.
• Pour batter into your greased bundt pan and bake for 50-60 minutes.
• With 10 minutes left, prepare the sauce. In a sauce pan, melt the butter. Add the mashed peaches (or peach juice), cinnamon and sugar and bring to a boil. Boil for 5 minute while constantly stirring. Take off heat and stir in the fireball.
• When the cake is done, allow it to cool in pan for 5 minutes, then remove, using a toothpick to poke holes all over. Place 2/3 of the sauce in the bottom of the bundt pan and return the cake to the pan. Poke more holes over the bottom and pour the remaining sauce over the bottom. Allow to cool in pan - or for at least an hour.
• Make the glaze - mix the powdered sugar, vanilla, and milk together. For a thicker glaze use less milk. Remove cake from the pan and allow to cool completely before using a spoon to drizzle glaze over the cake.
• Store for up to 5 days, covered