Ingredients

• 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)
  

• the cake
• 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