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!" – Coinneach Macleod

Ingredients

For the bundt
225 g butter
225 g caster sugar
4 eggs
225 g self-raising flour
1 t baking powder
2 T honey
1 lemon, zested
For the icing
200 g icing sugar
3 t lemon juice
3 T whisky
1 t of cold water at a time if needed to create a runnier consistency

Cooking Instructions

1. Pre-heat your oven to 160°C fan (350°F). Lightly butter your bundt tin (I use a 20cm/8” silicone 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 5 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!

Extracted with permission from The Hebridean Baker: My Scottish Island Kitchen by Coinneach Macleod, photography by Susie Lowe. Black and White Publishing.

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