Hebridean Baker - Hot Toddy Bundt Cake

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Hebridean Bakers Recipe for Hot Toddy Bundt Cake

Serves 8

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Ingredients

For the bundt 

225g (8oz) butter

225g (8oz) caster sugar

4 eggs

225g (8oz) self-raising flour

1 teaspoon baking powder

2 tablespoon honey

1 lemon, zested

Icing

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) 
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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 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 35-40 minutes, or until a skewer inserted into the cake comes out clean.

Allow to cool in the tin for 5 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 give 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!