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Hot toddy spice cake
Hot toddy spice cake
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Prep Time:
10 minutes
Cook Time:
65 minutes
Total Time:
75 minutes
Spiced whisky cake with a zesty lemon icing twist.
Ingredients:
  • 60ml honey
  • 185g self-raising flour
  • 120g almond meal
  • 165g brown sugar
  • 150g melted butter
  • 125ml honey
  • 3 Free Range Eggs, lightly whisked
  • 120g sour cream
  • 1 lemon, zested, juiced
  • 120.00ml whisky
  • 2.50 gm mixed spice
  • 1/2 tsp ground cardamom
  • 160g icing sugar mixture
  • 21.00 gm lemon juice
  • 20.00 ml whisky or orange juice, extra
  • 42.00 gm lemon juice
  • 1 cinnamon stick or quill
  • 2 whole cloves
Instructions:
  • Preheat your oven to 180°C and prepare a 22cm bundt or fluted ring cake pan by greasing it and dusting with flour. In a large bowl, mix together flour, almond meal, and sugar.
  • Combine butter, honey, egg, and sour cream in a small bowl. Mix in lemon zest, lemon juice, whisky or orange juice, mixed spice, and cardamom. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted in the center comes out clean. Allow to cool for 10 minutes before transferring to a wire rack on a tray.
  • For the syrup, combine whisky or orange juice, honey, lemon juice, cinnamon, and cloves in a saucepan over low heat. Stir and cook for 5 minutes until warmed. Drizzle the syrup over the cake on the rack and let it cool.
  • In a bowl, mix icing sugar, lemon juice, and extra whisky or orange juice until smooth. Drizzle the mixture over the cake.

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