Hot Toddy Cake

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?



  • 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


  • 1/3 cup light brown sugar
  • 1 tablespoon water
  • 1/4 cup (2 oz.) whiskey


  • 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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