Hot Toddy Bundt Cake - Recipe from Scratch

      Recipe excerpted from The Hebridean Baker: My Scottish Island Kitchen by Coinneach MacLeod. Copyright © 2022. Published by Sourcebooks. Photographs © Susie Lowe.

      Serves 8 slices. Nothing compares to a comforting mug of hot toddy on a chilly winter evening, which inspired me to blend the delightful flavors of honey, lemon, and whisky into this lovely Hot Toddy Bundt Cake. A slice of this cake will surely help chase away the winter blues!

      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

      - Zest of 1 lemon

      Icing:

      - 200 grams (7 ounces) icing sugar

      - 3 teaspoons lemon juice

      - 3 teaspoons whisky

      - Cold water (1 teaspoon at a time if needed to achieve a pourable consistency)

      Preheat your oven to 160°C fan (350°F). Lightly grease your bundt tin (I use a 20cm/8-inch silicone bundt pan). Cream the butter and sugar together with a handheld mixer until light and fluffy. Add the eggs one at a time, mixing until well incorporated. Sift in the flour and baking powder, and gently mix on a low speed until just combined. Incorporate the honey and lemon zest thoroughly. Transfer the batter to the prepared tin and bake for 40 to 45 minutes or until a skewer inserted into the cake comes out clean. Place the bundt on a sheet pan for added support.

      Allow the cake to cool in the tin for 5 minutes, then carefully turn it out onto a wire rack. Let it cool completely. To prepare the icing, sift the icing sugar into a bowl and gradually stir in the lemon juice and whisky to create a thick but pourable icing. If the icing is too thick, add a teaspoon of water to achieve the desired consistency.

      Drizzle the icing over the cake, sprinkle with lemon zest, and serve—an accompanying cup of hot toddy is optional!

      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 a 10-cup-capacity silicone Bundt pan. All dry ingredients should be measured by weight, not by volume. For optimal results, we recommend placing the silicone bundt pan on a baking sheet for support and allowing the cake to cool in the pan for 15 minutes before inverting onto a wire rack.

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