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Spiced hot toddy cake

Name: Spiced hot toddy cake
Yield: Serves 12
Cuisine: British recipes
Ingredients: 250g very soft unsalted butter, plus extra for greasing; 250g soft light brown sugar; 5 medium free-range eggs; 150g ground almonds; 100g self-raising flour; 1 tsp baking powder; Seeds from 5 cardamom pods, crushed; 1½ tsp ground cinnamon; ½ tsp grated nutmeg; Pinch ground cloves; 1 tsp ground coriander; Demerara sugar to decorate; For the syrup; 100ml whisky; 30ml clear honey; Juice 1 lemon; For the whisky icing; 120g icing sugar; 20-30ml whisky; You’ll also need…; 2.4 litre bundt tin (from https://www.nordicware.com/nordicware.com), well greased with butter

Published: 1 Dec 16
Updated: 18 Mar 24

Full of warming spices and a good hit of whisky – this boozy cake is made for the darkest of winter days.

Chilly days are vastly improved by spreading our whisky marmalade on hot buttered toast.

Easy
November 2016

Test kitchen approved

Serves 12
Hands-on time 30 min, oven time 40-50 min, plus cooling

Full of warming spices and a good hit of whisky – this boozy cake is made for the darkest of winter days.

Chilly days are vastly improved by spreading our whisky marmalade on hot buttered toast.

Nutrition: per serving

Calories: 452kcals
Fat: 26.7g (12.2g saturated)
Protein: 7.5g
Carbohydrates: 39.5g (32.7g sugars)
Fibre: 0.8g
Salt: 0.3g

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Ingredients

250g very soft unsalted butter, plus extra for greasing
250g soft light brown sugar
5 medium free-range eggs
150g ground almonds
100g self-raising flour
1 tsp baking powder
Seeds from 5 cardamom pods, crushed
1½ tsp ground cinnamon
½ tsp grated nutmeg
Pinch ground cloves
1 tsp ground coriander
Demerara sugar to decorate

For the syrup

100ml whisky
30ml clear honey
Juice 1 lemon

For the whisky icing

120g icing sugar
20-30ml whisky

You’ll also need…

2.4 litre bundt tin (from nordicware.com), well greased with butter

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Method

Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, whisk the butter and sugar using a hand-held electric whisk until light and fluffy. Add the eggs, one by one, whisking well after each addition, then fold in the almonds, flour, baking powder and spices with a pinch of salt. Pour into the prepared tin and bake for 40-50 minutes until risen, golden and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 10 minutes, then turn out and cool completely on a wire rack.
Once the cake is cool, heat the syrup ingredients in a pan until simmering. Poke holes all over the cake and spoon over the syrup, waiting for each to be absorbed before pouring over the next.
For the icing, put the icing sugar in a bowl and slowly stir in enough whisky to form a smooth icing. Drizzle all over the cake, leave to harden slightly, then scatter with a little demerara sugar and serve in slices.

Recipe from November 2016 Issue

Nutrition

Nutrition: per serving

Calories: 452kcals
Fat: 26.7g (12.2g saturated)
Protein: 7.5g
Carbohydrates: 39.5g (32.7g sugars)
Fibre: 0.8g
Salt: 0.3g

delicious. tips

If you want to make the cake alcohol-free, substitute orange juice for the whisky.
Store the finished cake for 2-3 days in an airtight container, or freeze it, un-iced, for up to 1 month, well wrapped in cling film.