Hot toddy bundt cake

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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!

YIELDS

1H 20 Mins

Ingredients

225g (8oz) butter
225g (8oz) caster sugar
4 eggs
225g (8oz) self-raising flour
1 teaspoon baking powder
2 tablespoons honey
1 lemon, zested
200g (7oz) icing sugar
3 teaspoons lemon juice
3 teaspoons whisky
1 teaspoon of cold water at a time, if needed to create a runnier consistency

Directions

Preheat your oven to a 160°C fan (350°F). Lightly butter your 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, and 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.
Allow to cool in the tin for five 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 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! Enjoy!