Gin and Tonic Cake

Gin and Tonic Cake appeared on Facebook recently, to much delight of those seeking to combine alcohol and sugar in one delicious confection.  Coincidentally, I was given a bottle of very special Masons Yorkshire Gin, so it was an obvious candidate for this cake.  Thanks to Jess, who gave me the gin, and whose delightful baby daughter Caroline enjoyed my cakes…  This was tested on the Army and not found wanting!  The cake features in my book, Kate's Puddings, Second Helpings (available from my website).  The original recipe also used tonic, but if you don't have any lying around, don't worry, it didn't add to the taste!

Gin and Tonic Cake 

Gin and Tonic Cake

3 large fresh eggs

6oz/150g sieved self-raising flour

6oz/150g caster sugar

6oz/150g butter or spread at room temperature

¾ tsp baking powder

Grated zest of 1 lemon

Juice of half a lemon

20ml gin

Gin and Lemon Topping:

100g icing sugar

Juice of half a lemon

Slug of gin

Preheat oven to 180 deg C, and line a 2lb loaf tin with parchment.

In a food processor or Kenwood, blend the cake ingredients together and then beat until pale and fluffy.   Shove into the oven and cook for 15-25 minutes (depending on the heat of your oven) until risen and golden brown.  To test, the cake should have come away from the edges slightly, and if you put a (heated) knife or skewer into the middle, it will come out clean.

Mix together half the sugar, gin and lemon juice to a thin, runny icing.  As soon as the cake has come out of the oven, stab it with a cocktail stick to make some deep holes and pour half to three quarters of the mixture all over it, slowly.   The mix in the remaining icing sugar, and pour the thicker icing over the top of that.   Leave in the tin until cool.