Recipe excerpted from The Hebridean Baker: My Scottish Island Kitchen by Coinneach MacLeod.Copyright 2022.Published by Sourcebooks.

Photographs Susie Lowe.Hot Toddy Bundt Cake Print Recipe Pin Recipe Serves 8 slicesNothing beats a soothing mug of hot toddy on a winter’s evening- and that inspired me to take those wonderful flavours of honey, lemon and whisky, and combine them into this beautiful Hot Toddy Bundt Cake.A slice of this will definitely ward off those winter blues! Ingredients  For the bundt:225 grams (8 ounces) butter225 grams (8 ounces) caster sugar4 eggs225 grams (8 ounces) self-raising flour1 teaspoon baking powder2 tablespoons honey1 lemon, zestedIcing:200 grams (7 ounces) icing sugar3 teaspoons lemon juice3 teaspoons whisky(1 teaspoon of cold water at a time if needed to create a runnier consistency) InstructionsPreheat your oven to 160°C fan (350°F).

Lightly butter your bundt tin (I use a 20cm/8-inch silicone bundt tin).Cream together the butter and sugar with a handheld mixer until light and fluffy.Beat in the eggs, one by one, until well combined.Sift in the flour and baking powder, and stir together carefully on a low speed until just combined.Add the honey and lemon zest, mix well.Place the batter into the prepared tin and bake for 40 to 45 minutes or

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