A Deliciously Light, Soft, and flavourful cake based on the wonderful Gin & Tonic. Lime Sponge, Gin & Tonic Drizzle, Gin Icing, and Lime = Gin & Tonic Drizzle Cake!
You guys have completely raved about my Gin & Tonic Cupcakes, and my Gin & Tonic Fudge since I posted them. Honestly, I thought they could be reasonably popular, but I am amazed but how they are continually popular day in and day out. Therefore, when one of my Boyfriends Colleagues suggested a Gin & Tonic Drizzle Cake, I knew it had to happen. It was DELIGHTFUL. I honestly can’t love it any more.
I went for simplicity with the Cake part of this recipe, because sometimes simple is best. It’s basically a Victoria Sponge type recipe with proportional ingredients for the cake such as the Butter, Sugar, Flour and Eggs. However, I did add in some Lime Zest to give it a little hint of flavour. I didn’t want it to be completely plain, but it has just enough in it to give it a bit of flaaaavour.
I used a Loaf Cake style tin as I haven’t baked a Loaf Cake in a while, and I thought it would suit this cake! You can easily make it into a different shape or style, or even add the G&T buttercream from my Gin & Tonic Cupcakes, but thats up to you! The Drizzle is really very simple as well.
You need the sugar in it to give it a bit of substance, and make it drizzle like (such as you use for Lemon & Lime Drizzle Cake type recipes), otherwise using just Gin and Tonic might make it slightly soggy rather than drizzly. It’s very easy and simple to just dissolve the Sugar into the Gin and the Tonic, and huzzah you’re done. Drizzling it over the cake, and letting it soak in is the painful part, as you just want to eat the cake already!
I was wondering whether using Gin in the ‘Water Icing’ would work, but it did! It sort of makes it a sweet Gin flavour, so you definitely have to like Gin to like the Icing. You can of course just use water, but I adore it with the Gin! It’s almost bitter in a weird way, but still sweet.
A deliciously light, soft, and flavourful cake based on the wonderful Gin & Tonic. Lime Sponge, Gin & Tonic Drizzle, Gin Icing, and Lime!
- 250 g Stork/Unsalted Butter
- 250 g Caster Sugar
- 250 g Self Raising Flour
- 5 Medium Eggs
- 1 Lime Zested
- 75 g Caster Sugar
- 5 tbsp Gin
- 5 tbsp Tonic Water
- 200 g Icing Sugar
- 3-4 tbsp Gin
- 1 Lime Zested
- Lime Slices
Grease and Line a 2lb Loaf Tin, and preheat your oven to 180C/160C Fan
Cream together your Butter and Caster Sugar until light and fluffy.
Add in the Eggs, Flour, and Lime Zest, and beat again till smooth and combined.
Pour your cake ingredients into your tin, and bake in the oven 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 leave to cool slightly whilst making the drizzle.
Add your Caster Sugar, Gin, and Tonic to a small pan.
Heat on a Low-Medium whilst stirring, and wait for the sugar to dissolve. Once dissolved, turn off the heat.
Poke your cake lightly with a cake skewer/fork, and then drizzle over the drizzle. Leave the cake to cool fully in the tin.
Once the cake has cooled, remove it from the tin.
In a small bowl, add your Icing Sugar, and gradually mix in the Gin till you get a thick pourable consistency. You don't want it too thin otherwise it will all run off.
Pour the Icing over the cake, and sprinkle over some lime zest, and then add some lime slices for more decoration.
Sometimes, the cakes can take longer than the time stated due to oven temperatures and such. Keep an eye on it, but make sure to look for the clean skewer and no bubbling sounds for when its done!
I used Bombay Sapphire Gin for this one, but you can use any! A stronger flavoured gin is better, but any will do!
You don't have to use Lime in this recipe either, or you can use a different flavour, I just love Lime with Gin!
Find my other Cake Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.