Active Time: 25 MinsTotal Time2 Hours 5 Mins
Yield: Serves 12 (serving size: 1 slice)
Incorporating black tea into the batter imbues this incredibly tender, cocktail-inspired cake with moisture and a gentle tea flavor. Brushing the brown-sugary spice cake with a rich whiskey syrup puts the bundt’s cozy factor over the top. And finally, finishing the cake with a zippy fresh lemon and ginger glaze delivers that perfect, sunny touch of brightness needed for a balanced cocktail. It’s all the soothing warmth of a steamy hot toddy, baked into an eye-catching bundt cake—what more could you ask for?
Ingredients
CAKE
- Baking spray with flour
- 2 cups packed light brown sugar
- 1 cup (8 oz.) unsalted butter, softened
- 4large eggs
- 2 1/2 cups (about 10 5/8 oz.) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cloves
- 1/2 cup whole buttermilk
- 1/2 cup brewed black tea
- 1 1/2 teaspoons vanilla extract
WHISKEY SYRUP
- 1/3 cup light brown sugar
- 1 tablespoon water
- 1/4 cup (2 oz.) whiskey
LEMON GINGER GLAZE
- 2 cups powdered sugar
- 5 tablespoons fresh lemon juice (from 2 lemons)
- 1 teaspoon fresh grated ginger
- Lemon slices, for garnish
How to Make It
Step 1
Prepare the Cake: Preheat oven to 350°F. Thoroughly grease a 10-cup Bundt pan with baking spray.
Step 2
Beat together brown sugar and butter in the bowl of a heavy-duty stand mixer fitted with paddle attachment on medium speed until thoroughly combined, about 1 minute. Add eggs, 1 at a time, beating just until incorporated, do not overbeat.
Step 3
Whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, and cloves in a large bowl. Stir together buttermilk, tea, and vanilla in a 1-cup measuring cup.
Step 4
Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Scrape down sides of bowl as needed.
Step 5
Transfer batter to greased Bundt pan. Bake in preheated oven until a toothpick inserted into cake comes out clean, about 40 minutes. Cool cake completely in pan on a wire rack, about 1 hour.
Step 6
Prepare the Whiskey Syrup: While cake cools, stir together brown sugar and water in a small saucepan over medium-high; bring to a boil. Reduce heat to medium-low; cook, stirring occasionally, until sugar is dissolved. Add whiskey, and simmer 1 minute. Remove from heat, and let cool.
Step 7
Invert Cake onto a cake plate. Brush with Whiskey Syrup.
Step 8
Prepare the Lemon Ginger Glaze: Whisk together powdered sugar, lemon juice, and ginger in a medium bowl until smooth. Drizzle glaze over cake; top with lemon slices.
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