Hot Toddy Cake

Prepare the Cake: Preheat oven to 350°F. Thoroughly grease a 10-cup Bundt pan with baking spray. 

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.

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. 

Add flour mixture and buttermilk mixture alternately to butter mixture, beginning and ending with flour mixture. Scrape down sides of bowl as needed.

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. 

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.

Invert Cake onto a cake plate. Brush with Whiskey Syrup. 

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.