Baby it’s cold outside, come in and cut off a big slice of this boozed up Honey Chamomile Hot Toddy Tea Cake and pour yourself a Hot Toddy to sip on while eating a piece of cake!
We are officially kicking off my birthday week on the blog and yes, I said week because when you are born in the middle of December, in the middle of holiday craziness you get to celebrate for a week.
Now, shhhh, don’t tell my birthday isn’t actually until tomorrow but with #SundaySupper getting into the holiday “spirit” today, how could I not start?
This theme, just perhaps might be my favorite yet. A reason to spike my dessert?
Yes. Please and thank you.
I mean boozy desserts accomplish three tasks, they satisfy your sweet tooth, they give you a little buzz, and it makes you feel better if you are under the weather!
Because honestly, there are two things I go for when I’m not feeling 100% – it’s either something sweet if I’m feeling the blues or a good hot toddy if I’m feeling sickly.
We all know that bourbon fixes everything, right?
Traditionally a hot toddy is hot water, lemon, honey or sugar and bourbon/whiskey. Sometimes tea is added, I prefer it that way and I love the lightly floral flavor of chamomile tea with my honey and bourbon. Cures anything that ails you.
So what’s better than taking a dense tea cake and pouring a hot toddy simple syrup all over it as it comes out of the oven?
Nothing. Rum cake, you’ve been replaced.
- 3 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- zest from 1 lemon
- ¾ cup cane sugar
- 2 tablespoons honey
- 1 cup unsalted butter, melted
- 3 large eggs, room temperature
- ½ cup whole milk
- ¼ cup loose chamomile leaves or 4 chamomile tea bags
- 2 tablespoons bourbon or whiskey
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons honey
- 3 tablespoons bourbon or whiskey
- ½ cup confectioners sugar
- Heat your oven to 350 degrees and grease a 9X5 loaf pan.
- In a large bowl combine the flour, baking powder, baking soda, salt, lemon zest and sugar.
- In a small saucepan bring the milk to a simmer with the chamomile and let sit for 10 minutes to steep. Strain out the chamomile leaves.
- In a small bowl combine the melted butter, eggs, honey, milk and bourbon.
- Pour into the flour mixture and combine well.
- Pour the batter into your prepared loaf pans and bake for 40-45 minutes or until the top is golden brown and a toothpick insert in the center comes out clean.
- While the cake is baking, in a small saucepan bring the lemon juice, water and honey to a boil or until the honey has dissolved.
- Transfer to a small bowl with the bourbon.
- When the cake is finished baking but still hot, poke some small holes over the top and brush the simple syrup over the cake and down the sides to soak into the cake.
- There will be about 1 tablespoon of simple syrup remaining (perhaps slightly more) that the cake won't absorb.
- Use the remaining liquid to mix with the confectioners sugar for the glaze. If it seems thin, add more sugar.
- Once the cake is completely cool, remove from the pan and pour the glaze over the top.
- Serve immediately or store in an airtight container for 2-3 days.
- Optional: Serve with a hot toddy.
- Big Easy Milk Punch by The Weekend Gourmet
- Blue Sparkling Star Cocktail by Hezzi-D’s Books and Cooks
- Boozy Iced Spanish Coffee by Nosh My Way
- Campari Mint Spritzer by eating in instead
- Cranberry Moscow Mule by Ruffles & Truffles
- Creamy, Loaded Eggnog by La Bella Vita Cucina
- Malibu Breeze by Peanut Butter and Peppers
- Merry Berry Spritz by Amee’s Savory Dish
- Minty Lime Rum by A Mama, Baby & Shar-pei in the Kitchen
- Pomegranate Panache by Jane’s Adventures in Dinner
- Rhubarb Fool Cocktail by Food Lust People Love
- Southern Pomegranate Sparkler by Noshing With The Nolands
- Sparkling Pomegranate Berry Punch by Serena Bakes Simply From Scratch
- Vanilla Bailey’s With A Twist by Momma’s Meals
Savory and Sweet Libational Dishes
- Apple Bourbon Pulled Pork Sliders by Curious Cuisiniere
- Beerberry Pancakes by Brunch with Joy
- Beet Relish by What Smells So Good?
- Belgian Beef Stew with Belgian Ale by Cooking On The Ranch
- Brandied Triple Cheese Ball by Magnolia Days
- Champagne Chicken by Cindy’s Recipes and Writings
- Cornish Game Hens with Sausage Red Wine Sauce over Polenta by The Texan New Yorker
- Craft Beer Jelly by Nik Snacks
- Eggnog Dutch Baby Pancakes with Cranberries by The Wimpy Vegetarian
- Hot Buttered Rum Balls by Bobbi’s Kozy Kitchen
- Lentil Soup with Wine Braised Shallots by Pancake Warriors
- Red Wine Braised Short Ribs by Cooking Chat
- Amaretto Coconut Biscotti with Amaretto Salted Caramel Drizzle by Kudos Kitchen by Renee
- Amaretto Cranberry Swirled Cheesecake by The Life and Loves of Grumpy’s Honeybunch
- Baked Pears with a Warm Tequila-Citrus Espuma by Culinary Adventures with Camilla
- Bourbon Cranberry Compote by Pies and Plots
- Caramelized Banana Upside-Down Rum Cake by Wallflour Girl
- Chocolate Stout Beer Brownies by The Perfect Brownie
- Dumante Frozen Espresso Creams by Seduction in the Kitchen
- Honey Chamomile Hot Toddy Tea Cake by The Girl In The Little Red Kitchen
- Kahlua Bundt Cake by That Skinny Chick Can Bake
- Red Wine Poached Pears with Ricotta and Balsamic Glaze by Crazy Foodie Stunts
- Rum Glazed Cookie Cream Buns by NinjaBaker
- Tiramisu Biscotti by The Redhead Baker
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.