Hot Toddy Bundt Cake

Name: Hot Toddy Bundt Cake
Yield: Serves 8 slices
Cuisine: Scottish
Ingredients: 2 tablespoons honey; 1 teaspoon baking powder; 200 g (7 oz) icing sugar; 1 lemon, zested; 225 g (8 oz) caster sugar; 225 g (8 oz) butter; 225 g (8 oz) self-raising flour; 4 eggs; 3 teaspoons whisky; 3 teaspoons lemon juice; (1 teaspoon of cold water at a time if needed to create a runnier consistency)

Preparation info

Serves
8
slices

Difficulty
Easy

Appears in

My Scottish Island Kitchen

By Coinneach MacLeod

Published 2022

About

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!

Ingredients

For the bundt

225 g (8 oz) butter
225 g (8

Europe
United Kingdom
Winter
Mediterranean
Vegetarian
Cake
Scotland

Method

Pre-heat your oven to 160°C fan (350°F). Lightly butter your bundt tin (I use a 20cm/8” silicone 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