More About Hot Toddy Cake
PREP TIME 25min
COOK TIME 2hr 15min
SERVES 12
INGEDRIENTS
CAKE
Baking spray with flour
2 cups packed light brown sugar
1 cup (8 oz.) unsalted butter, softened
4 large eggs
2 ½ 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
½ teaspoon table salt
¼ teaspoon ground cloves
½ cup whole buttermilk
½ cup brewed black tea
1 ½ teaspoons vanilla extract
WHISKEY SYRUP
⅓ cup light brown sugar
1 tablespoon water
¼ 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
DIRECTIONS
1 Prepare the Cake: Preheat oven to 350°F. Thoroughly grease a 10-cup Bundt pan with baking spray.
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.
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.
4 Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Scrape down sides of bowl as needed.
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.
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.
7 Invert Cake onto a cake plate. Brush with Whiskey Syrup.
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.
COOK TIME 2hr 15min
SERVES 12
INGEDRIENTS
CAKE
Baking spray with flour
2 cups packed light brown sugar
1 cup (8 oz.) unsalted butter, softened
4 large eggs
2 ½ 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
½ teaspoon table salt
¼ teaspoon ground cloves
½ cup whole buttermilk
½ cup brewed black tea
1 ½ teaspoons vanilla extract
WHISKEY SYRUP
⅓ cup light brown sugar
1 tablespoon water
¼ 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
DIRECTIONS
1 Prepare the Cake: Preheat oven to 350°F. Thoroughly grease a 10-cup Bundt pan with baking spray.
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.
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.
4 Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Scrape down sides of bowl as needed.
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.
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.
7 Invert Cake onto a cake plate. Brush with Whiskey Syrup.
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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