Gin & Tonic Cake sounded delicious when my sister-in-law, Betty, told me about it a few years ago. Summer time evenings on the patio with a G&T and good friends inspired me to make this wonderful cake. Warning…it is a bit boozy but oh, so delicious!
I converted the recipe to American measures (in parenthesis) and it worked well. Instead of baking a big pan of cake, I baked in several smaller cake pans and froze a few cakes, minus the lime slices. It freezes well.
GIN & TONIC DRIZZLE CAKE
250g unsalted butter (8.8185 oz. or 1.102 cups)
250g sugar (8.8185 oz. or 1.102 cups)
250g self rising flour (8.8185 oz. or 1.102 cups)
5 medium egg
1 lime, zested
75g sugar (2.6455 oz. or 1/3 cup)
5 tbsp. Gin
5 tbsp. Tonic Water
200g powdered sugar (7.0548 oz. or .8819 cup)
3-4 tbsp Gin
1 lime, zested
For the Cake:
- Grease and line a 2 lb. loaf tine (i used several small loaf pans instead).
- Preheat the oven to 180 centigrade or 350 degrees fahrenheit.
- Cream together the butter and sugar until light an fluffy.
- Add in the eggs, flour, and lime zest. Beat again until smooth and combined.
- Pour the cake ingredients into the cake pan(s) and bake for 40-45 minutes. When baked fully, a cake skewer should come out clean and the cake shouldn’t be making a bubbling sound.
- Remove the cake from the oven and cool slightly while making the drizzle.
For the Drizzle:
- In a small pan, add the sugar, Gin and Tonic.
- Heat on a low-medium heat while stirring. Once the sugar is dissolved, remove from the heat.
- Poke the cake lightly with a cake skewer and drizzle over the cake. Allow the cake to cool fully in the cake pan.
- Once the cake has cooled, remove it from the cake pan.
- In a small bowl, add the powdered sugar and gradually mix in the Gin until you get a thick, pourable consistency.
- Pour the icing over the cake, sprinkle with lime zest. Add lime slices to the top for decoration.
Recipe slightly adapted from Janespatisserie.com