"Hot Toddy" Spice Cake
This spice cake recipe is perfect for fall and winter. The spices, hot tea, honey, and bourbon will envelop you like a snug, cozy blanket.
Ingredients
- 1 tbsp. unsalted butter
- 3 cups all purpose flour, plus more to dust your bundt pan
- 2 ½ tsp. baking powder
- ½ tsp. fine salt
- 2 tsp. ground cinnamon
- 1 tsp. ground ginger
- ½ tsp. ground cloves
- ½ tsp. ground allspice
- 3 large eggs room temperature
- 1 ½ cups granulated sugar
- ½ cup light brown sugar lightly packed
- 1 cup vegetable oil
- ½ cup honey
- ⅔ cups strong black tea
- 1 tsp. pure vanilla extract
- 2 large lemons zested and juiced
- ½ cup good bourbon like Maker's Mark
Instructions
- Preheat the oven to 350° F. Butter and flour a 10-inch bundt pan.
- In a medium mixing bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, clove, allspice. Set aside.
- In the bowl of a stand mixer fixed with a paddle attachment, mix together eggs, sugar, light brown sugar, vegetable oil, honey, tea, vanilla, lemon juice, lemon zest, and bourbon. With the mixer on low speed, gradually add in the flour mixture, scraping the sides of the bowl as you go. The batter will be runny.
- Pour the batter into the bundt pan and bake, rotating once, until golden brown and a toothpick inserted in the center comes out clean, 55 minutes to an hour. Cool in the pan 15 minutes. Invert the cake onto a wire rack to cool completely. Dust with confectioners’ sugar before serving.
Tried this recipe?Let us know how it was!