Hot Toddy Bundt Cake

Serves eight slices

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 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)

Method

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 35-40 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 give 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!