Spiced Hot Toddy Mini Bundts #BundtBakers

Delightful and soft, these spiced hot toddy mini Bundts are the perfect warming winter treat, brushed with whisky syrup and drizzled with an equally boozy icing. 

Theories abound regarding the invention of the hot toddy, a comforting drink made of lemon, honey or sugar, whisky and hot water.  The most likely one is that they originated in India and were brought to Great Britain during the time that the British controlled that country. According to dictionary.com notes, in the 1610s, the Hindi word “taddy” meant “beverage made from fermented palm sap.” By 1786, taddy was officially written down and defined as “beverage made of alcoholic liquor with hot water, sugar, and spices.”

The hot toddy made its way north and west and gained appeal not only as a warming drink but also as a cure or at least reliever of the common cold, especially in cold climates. I remember years ago, a Scottish friend telling me that when she was suffering from a cold as a child, her father would tuck her into her bed then make her drink down a hot concoction with whisky to cure what ailed her. 

She said she didn’t know that the hot drink cured her but she sure slept well. And maybe that is half the battle when one is fighting a cold. That said, let me just say right now that doctors these days do not recommend giving your child alcoholic drinks! 

Historically a hot toddy is made with whisky but nowadays you can find recipes with rum, brandy and other liquors. While I am not a fan of Scotch whisky, I do like Kentucky whiskey so that’s that I’ve used for the syrup and icing for these mini Bundts. You can substitute your favorite libation or, to keep it non-alcoholic, substitute orange juice for the whisky. 

Spiced Hot Toddy Mini Bundts

This recipe serves 9 and is adapted from one in .delicious magazine which you can also find online. (Theirs makes a full size Bundt cake.) I only own a 12-hole muffin pan so I fill the other three holes with some water for baking. I have no idea if this actually helps the heat distribute more evenly but I like to think so. 

Ingredients

1/3 cup or 75g very soft unsalted butter, plus extra for greasing

1/2 cup, packed, or 100g light brown sugar

1 large egg

1 large egg white

1/4 cup or 60ml milk

1/2 cup or 50g ground almonds

½ teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

1/8 teaspoon ground coriander

pinch ground cloves

pinch fine sea salt

1/2 cup or 63g flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

For the syrup:

1 tablespoon whiskey (I used Bulleit Kentucky whiskey.)

1 tablespoon lemon juice

1 tablespoon clear honey

For the whisky icing:

1/3 cup or 40g icing sugar

3-4 teaspoons whiskey   

Optional for decorating: amber sugar crystals

Method

Heat the oven to 350°F or 180°C and grease your 9-hole mini Bundt pan liberally with butter. (See note above ingredients list.)

In a large mixing bowl, cream together the butter and sugar until light and fluffy, using a hand-held electric whisk or your stand mixer.

Scrape down the bowl and add the egg and egg white, whisking well to combine.  

Add the milk and whisk again.

Measure in the almonds, baking powder and spices with the pinch of salt. Sift in the flour with the baking powder and baking soda. Fold to combine. 

Divide the batter between the cups in your prepared mini Bundt pan. 

Bake for 20-25 minutes until risen, golden and a skewer inserted into the middle comes out clean. 

Leave to cool in the pan for 10 minutes, then turn out and cool completely on a wire rack.

Once the cake is cool, heat the syrup ingredients in a pan or in the microwave until just simmering. Brush the syrup all over the mini Bundts until it’s all absorbed. 

For the icing, put the icing sugar in a bowl and slowly stir in enough whisky to form a smooth icing. 

Drizzle the icing all over the mini Bundts then scatter with amber sugar crystals to decorate, if desired. I like the way they look but I especially like the delightful crunch they add. 

Enjoy! 

Welcome to the first 2022 edition of Bundt Bakers! As you might guess from the titles below, our theme today is Fireside Drinks. Many thanks to our host Felice of All That's Left Are The Crumbs!

• Fireside Bundt Cake by All That's Left Are The Crumbs
• Pink Gin Tonic Hibiscus Bundt Cake by Patyco Candybar
• Kahlua and Cream Cake by A Day in the Life on the Farm
• Spiced Hot Toddy Mini Bundts by Food Lust People Love
• Spiced Rum Mince Meat Christmas Pudding Bundt by Sneha's Recipe

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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