Gin & Tonic Cake

We all love cake…quite a lot of us love gin…I recently posted about Top Bake and mentioned that I’d made a Gin & Tonic cake – a few people had requested the recipe so here we go…!  I’d like to add that I’m not a baker but this is super simple and tastes delicious.  My Mum who is not a gin fan even liked this so if gin’s not your thing, still give this a whirl.

FOR THE CAKE

• 200 g (7oz) unsalted butter, softened, plus extra to grease
• 200 g (7oz) caster sugar
• 4 medium eggs, beaten
• 200 g (7oz) self-raising flour
• 1/2 tsp baking powder
• finely grated zest 1 lime
• 75 ml (3 fl oz) gin

FOR THE SYRUP

• 60g (2oz) caster sugar
• 60 ml (2 fl oz) tonic water
• 3 tbsp gin
• 100 g (3 ½oz) icing sugar, sifted

1. Preheat oven to 180°C (160°C fan) mark 4 and grease and line base and sides of a 900g (2lb) loaf tin with baking parchment.
2. In a large bowl beat butter and sugar until light and fluffy. Gradually add eggs, beating well after each addition.
3. Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin. Bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
4. Meanwhile, make sugar syrup by gently heating the caster sugar and tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1min.
5. Spoon 2tbsp of the syrup into a small bowl and mix in 2tbsp of the gin (this mixture will be used to soak the loaf later).
6. As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. (It does seem like a LOT of liquid but it’s def add it all)
7. Cool loaf in tin on a wire rack.
8. Make icing by mixing together icing sugar with remaining 1tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and grate some lime zest on top
9. Try to leave the cake to set before serving!

 

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