Photo: Caroline Arcangeli; Prop Styling: Christina Daley; Food Styling: Sarah Epperson
Active Time
25 Mins
Total Time
2 Hours 5 Mins
Yield
Serves 12 (serving size: 1 slice)

Incorporating black tea into the batter imbues this incredibly tender, cocktail-inspired cake with moisture and a gentle tea flavor. Brushing the brown-sugary spice cake with a rich whiskey syrup puts the bundt’s cozy factor over the top. And finally, finishing the cake with a zippy fresh lemon and ginger glaze delivers that perfect, sunny touch of brightness needed for a balanced cocktail. It’s all the soothing warmth of a steamy hot toddy, baked into an eye-catching bundt cake—what more could you ask for?

How to Make It

Step 1

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

Step 2

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.

Step 3

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. 

Step 4

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

Step 5

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. 

Step 6

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.

Step 7

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

Step 8

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.

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