Hot Toddy Spice Cake

Full of spices and whisky this classic cake has been reinvented with a lemony icing twist!

The ingredient of Hot Toddy Spice Cake

• 1 1 4 cups 185g self raising flour
• 1 cup 120g almond meal
• 3 4 cup 165g brown sugar
• 150g melted butter
• 1 2 cup 125ml honey
• 3 coles australian free range eggs lightly whisked
• 1 2 cup 120g sour cream
• 1 lemon zested juiced
• 1 4 cup 60ml whisky or orange juice
• 1 teaspoon mixed spice
• 1 2 teaspoon ground cardamom
• 1 cup 160g icing sugar mixture
• 1 tablespoon lemon juice
• 1 tablespoon whisky or orange juice extra
• 1 4 cup 60ml whisky or orange juice
• 1 4 cup 60ml honey
• 2 tablespoons lemon juice
• 1 cinnamon stick or quill
• 2 whole cloves

The Instruction of hot toddy spice cake

• preheat oven to 180u00b0c grease a 22cm bundt or fluted ring cake pan and dust well with flour combine flour almond meal and sugar in a large bowl
• whisk butter honey egg and sour cream in a small bowl add to the flour mixture with lemon zest lemon juice whisky or orange juice mixed spice and cardamom stir to combine pour into the prepared pan bake for 1 hour or until a skewer inserted in centre comes out clean set aside for 10 mins to cool before turning onto a wire rack on a tray
• to make the syrup place the whisky or orange juice honey lemon juice cinnamon and cloves in a saucepan over low heat cook stirring for 5 mins or until heated through pour syrup over the cake on the rack set aside to cool
• combine icing sugar lemon juice and extra whisky or orange juice in a bowl to make a smooth paste drizzle over cake

Nutritions of Hot Toddy Spice Cake

calories: 272 938 calories
calories: 12 grams fat
calories: 6 grams saturated fat
calories: 34 grams carbohydrates
calories: 27 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 129 milligrams sodium
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