Spiced hot toddy cake

Spiced hot toddy cake
  • Serves icon Serves 12
  • Time icon 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.

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

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…

Method

  1. 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.
  2. 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. 
  3. 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.

delicious. tips

  1. If you want to make the cake alcohol-free, substitute orange juice for the whisky.

  2. 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.

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