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Sizzling Toddy Bundt Cake – Bake from Scratch





Hot Toddy Bundt Cake

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

Sizzling Toddy Bundt Cake

Serves 8 slicesNothing beats a soothing mug of scorching toddy on a winter’s evening- and that impressed me to take these fantastic flavours of honey, lemon and whisky, and mix them into this stunning Sizzling Toddy Bundt Cake. A slice of this can positively beat back these 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
  • 1 lemon, zested

Icing:

  • 200 grams (7 ounces) icing sugar
  • 3 teaspoons lemon juice
  • 3 teaspoons whisky
  • (1 teaspoon of chilly water at a time if wanted to create a runnier consistency)
  • Preheat your oven to 160°C fan (350°F). Evenly butter your bundt tin (I take advantage of a 20cm/8-inch silicone bundt tin).

  • Cream collectively the butter and sugar with a handheld mixer till mild and fluffy. Beat within the eggs, one after the other, till nicely mixed.

  • Sift within the flour and baking powder, and stir collectively rigorously on a low pace till simply mixed.

  • Add the honey and lemon zest, combine nicely.

  • Place the batter into the ready tin and bake for 40 to 45 minutes or till a skewer inserted into the cake comes out clear. Put bundt on sheet pan for higher help

  • Permit to chill within the tin for five minutes, then rigorously launch the cake onto a wire rack. Go away to chill fully.

  • To make the icing, sieve the icing sugar right into a bowl and start to combine within the lemon juice and whisky to make a thick however pourable icing. If it isn’t runny sufficient to pour on, combine it in a teaspoon of water.

  • Pour the icing over the cake, scatter over the lemon zest and serve—an accompanying mug of scorching toddy is non-compulsory!

Recipe Testing Notes
Bake from Scratch used the next US substances and tools throughout testing: softened unsalted butter, medium eggs, Gold Medal Self-Rising Flour, double-acting baking powder; and 10-cup-capacity silicone Bundt pan. All dry substances needs to be measured by weight, not quantity.
For greatest outcomes, we advocate putting the silicone bundt pan on a baking sheet to help the underside, and letting the cake cool within the pan for quarter-hour earlier than inverting it onto a wire rack.





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