Hot Toddy Bundt Cake

Serves 8 slices

Nothing beats a soothing mug of hot toddy on a winter’s evening- and that inspired me to take those wonderful flavours of honey, lemon and whisky, and combine them into this beautiful Hot Toddy Bundt Cake. A slice of this will definitely ward off those winter blues!

Ingredients

For the bundt:

225 grams (8 ounces) butter
225 grams (8 ounces) caster sugar
4 eggs
225 grams (8 ounces) self-raising flour
1 teaspoon baking powder
2 tablespoons honey
1 lemon, zested

Icing:

200 grams (7 ounces) icing sugar
3 teaspoons lemon juice
3 teaspoons whisky
(1 teaspoon of cold water at a time if needed to create a runnier consistency)

Instructions

Preheat your oven to 160°C fan (350°F). Lightly butter your bundt tin (I use a 20cm/8-inch silicone bundt tin).
Cream together the butter and sugar with a handheld mixer until light and fluffy. Beat in the eggs, one by one, until well combined.
Sift in the flour and baking powder, and stir together carefully on a low speed until just combined.
Add the honey and lemon zest, mix well.
Place the batter into the prepared tin and bake for 40 to 45 minutes or until a skewer inserted into the cake comes out clean. Put bundt on sheet pan for better support
Allow to cool in the tin for 5 minutes, then carefully release the cake onto a wire rack. Leave to cool completely.
To make the icing, sieve the icing sugar into a bowl and begin to mix in the lemon juice and whisky to make a thick but pourable icing. If it isn’t runny enough to pour on, mix it in a teaspoon of water.
Pour the icing over the cake, scatter over the lemon zest and serve—an accompanying mug of hot toddy is optional!

Notes

Recipe Testing Notes

Bake from Scratch used the following US ingredients and equipment during testing: softened unsalted butter, medium eggs, Gold Medal Self-Rising Flour, double-acting baking powder; and 10-cup-capacity silicone Bundt pan. All dry ingredients should be measured by weight, not volume.

For best results, we recommend placing the silicone bundt pan on a baking sheet to support the bottom, and letting the cake cool in the pan for 15 minutes before inverting it onto a wire rack.

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