This recipe will make you two Gin and Tonic loaves each of which will give you between 8 & 10 slices of cake, depending on how generous you are feeling.
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Servings | Loaves |
- 280 g Unsalted Butter Softened
- 280 g Golden Caster Sugar
- 280 g Self Raising Flour
- 5 Eggs You need about 280g of egg so the actual number will depend on the size of the eggs
- 2 Limes You'll need the zest
- 2 Lemons You'll need the zest and the juice
- 3 tbsp Gin Your choice! We like an aromatic gin
- 1 tbsp Tonic We recommend Fever Tree
- 2 Lemons The juice from the lemons used above
- 3 tbsp Gin Your choice of gin from above
- 1 tbsp Tonic
- 50 g Golden Caster Sugar
- 2 Limes Juice from the limes you zested above
- Icing sugar enough to make a stiff icing to paint on
Ingredients Cake
Drizzle
Icing (Optional)
| |
- Preheat the oven to 160C.
Grease and line two 600g loaf tins. (We use a silicone tin so we don’t need to line our tins).
Place the butter and sugar into a large mixing bowl and beat until light and fluffy.
Beat the eggs and then add in to the butter and sugar mixture slowly, until combined. You can still beat it vigorously at this stage; just add the egg a bit at a time. If the mixture looks like it is splitting or curdling, add in a spoonful of flour.
Gently fold in the flour and slowly mix until just about combined.
Add in the zest of the lemons and limes and continue to mix slowly until fully combined. Do not over mix.
Add in the gin and tonic from the cake ingredients and mix steadily until it is combined.
Spoon the mixture evenly across the prepared loaf tins and make a little groove down the centre of the mixture. We weigh our tins to ensure an even split across the tins.
Place in the oven and bake for 30-40 minutes.
The cake should be golden and risen and a skewer inserted into the deepest part of the cake should come out clean.
- Whilst the cake is cooking, prepare the drizzle by mixing together all of the ingredients and stirring to dissolve the sugar.
As soon as the cake comes out of the oven, make small holes in the cake and pour the drizzle over the cake. We actually use a brush to paint this onto the cake to ensure it gets an even spread and goes into the holes.
Leave the cake to cool in the tin.
Once it is completely cooled, remove from the tin and peel off the paper.
- If you are choosing to ice your cake, then mix the lime juice, and/or gin, and icing sugar together and then drizzle it over the cake.
Decorate with a slice of lime or just slice it and enjoy 🙂
In the unlikely event that you don't eat the whole loaf, this Gin and Tonic loaf will keep well if wrapped in baking paper in an airtight container.
Share it with friends over a Gin & Tonic, or eat it all yourself.
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