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Author Notes: I like my tea strong, milky and sweet. Adapted from my XYZ Cake here in the archives, and inspired by the Yorkshire Tea Loaf I saw at Betty's online, this cake is just begging to be dunked. It's moist and buttery, but holds up well to a quick plunge, and then down the hatch it goes, very easily.
Zest your lemon before cutting it up for the hot toddy. —mrslarkin
Makes one 9" x 5" loaf
the hot toddy soak
- 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)
- 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.
- 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 cups 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
- 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. Invite some friends for afternoon tea.
- This recipe was entered in the contest for Your Best Recipe with Tea