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Spiced Hot Toddy Cake

Spiced Hot Toddy Cake

This recipe was featured in Delicious UK magazine and we couldn't resist using it with our gorgeous Nordic Ware Snowflake pan for a Christmas dessert. Full of warming spices and a good hit of whisky.


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


Prepare your Snowflake pan by brushing liberally with Wilton cake release. 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 beater (or stand mixer) 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.

Once the cake is cool, heat the syrup ingredients in a sauce 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. 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.

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