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Hot toddy bundt cake

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!



  • 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


  1. Preheat your oven to a 160°C fan (350°F). Lightly butter your 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.
  4. Add the honey and lemon zest, and mix well.
  5. 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.
  6. Allow to cool in the tin for five minutes, then carefully release the cake onto a wire rack. Leave to cool completely.
  7. 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.
  8. Pour the icing over the cake, scatter over the lemon zest, and serve – an accompanying mug of hot toddy is optional! Enjoy! 

Published in the United States in 2023 by Sourcebooks. Copyright ©️ 2022 by Coinneach MacLeod. Distributed in Canada by Raincoast Books, a division of Raincoast Distribution Group.

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