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 

1. Heat oven to 180C, fan 160C, gas 4. Lightly butter your bundt tin (I use an 8-inch silicone bundt tin). 

2. Cream together the butter and sugar with a handheld mixer until light and fluffy. Beat in the eggs, one by one, until well combined.  

3. 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. 

4. Allow to cool in the tin for 5 mins, then carefully release the cake onto a wire rack. Leave to cool completely. 

5. 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. 

6. Pour the icing over the cake, scatter over the lemon zest and serve.