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 should help ward off those winter blues.
Serves: 8
Takes: 1 hr 30 mins
INGREDIENTS
225g butter
225g caster sugar
4 eggs
225g self-raising flour
1 tsp baking powder
2 tbsp honey
1 lemon, zested
For the icing
200g icing sugar
3 tsp lemon juice
3 tsp whisky
METHOD
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Heat oven to 180C, fan 160C, gas 4. Lightly butter your bundt tin (I use an 8-inch silicone bundt tin).
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Cream together the butter and sugar with a handheld mixer until light and fluffy. Beat in the eggs, one by one, until well combined.
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Sift in the flour and baking powder and stir together carefully on a low speed until just combined. Add the honey and lemon zest and mix well. Tip the batter into the prepared tin and bake for 35-40 mins, or until a skewer inserted into the cake comes out clean.
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Allow to cool in the tin for 5 mins, then carefully release the cake onto a wire rack. Leave to cool completely.
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To make the icing, sieve the icing sugar into a bowl and begin to mix in the lemon juice and whisky to produce a thick but pourable icing. If it isn’t runny enough to pour on, mix in 1 tsp of water.
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Pour the icing over the cake, scatter over the lemon zest and serve.