Hot toddy tea cake

dessert
Photo by Deb A.
Adapted from yummly.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from yummly.com

Ingredients

  • 1

    ounce bourbon

  • 1

    tablespoon honey

  • 1/4

    of a whole lemon, juiced

  • 6

    ounces boiling water

  • 1

    tea bag (Yorkshire Gold is my favorite)

  • 1

    cup assorted dried fruits (I use raisins, currants, tart cherries, cranberries)

  • 1/2

    cup plain yogurt (I use nonfat Greek-style)

  • 1

    large whole egg

  • 1

    large egg yolk

  • 1/8

    cup reserved soaking liquid

  • 1 1/8

    cup all-purpose unbleached flour

  • 1

    cup granulated sugar

  • 1/4

    teaspoon kosher salt

  • 1

    teaspoon baking powder

  • grated zest of one whole lemon

  • 4

    ounces unsalted butter (1 stick), cut into small chunks, room temperature

  • confectioner's sugar for the icing

Directions

Put the kettle on. Combine all ingredients, except fruit, in a large measuring cup. Let tea steep for 5 minutes. Remove tea bag and add fruit. Cover with plastic wrap. Let fruit plump for an hour or so. Drain fruit and set aside, reserving liquid for the cake and the icing. Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan and line it with a piece of parchment, with the some parchment overhang. This will help you remove the cake from the pan later. Stir together the yogurt, eggs and soaking liquid. Set aside. In a large bowl, whisk flour, sugar, salt, baking powder and lemon zest. Add butter and half of the yogurt/egg mixture. Mix on low until moistened. Increase to medium for one minute. Scrape down the sides of the bowl. Add half of the remaining yogurt/egg mixture and beat for 30 seconds. Scrape down the sides of the bowl. Add the rest of the yogurt/egg mixture. Scrape. Gently fold in the strained fruit. Spread the batter into the loaf pan. Bake for about 50 minutes, or until the top is nicely golden brown and a cake tester comes out clean. Let cool slightly, and remove from pan. FOR THE ICING: Place remaining soaking liquid in a small bowl. Stir in the confectioner's sugar by the spoonful, until you reach a smooth, pourable consistency. If you need more liquid, supplement with more bourbon or lemon juice, or both. Drizzle the icing on top of the cake

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