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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