A little while ago I came across a recipe for a cake that had my name written all over it. It was a gin & tonic cake from Jessica at How Sweet It Is. I filed it away for a rainy day, excited to test it out. Well, this weekend it poured! It has been one of the wettest weekends in Melbourne for a while, so much so that my man friend’s roof started to leak; right above the toilet. Not so much fun on a cold night I can tell you. But on the upside, his lime tree in the backyard is brimming with limes. Lime and rain? What a good weekend for gin and tonic cake (and maybe some sneaky gin and tonics for the cook too).
I also have a new camera I wanted to test out. The colours in the garden were just gorgeous. Lots of cumquats were ready to be picked too though their big spikes were a little menacing. I also had a little watcher in the form of the recently rescued ginger cat Gooch. He’s still not sure about me yet so he kept a close eye.
3 cups plain flour
2 teaspoons baking powder
1 cup butter, softened
1 & 1/2 cups raw sugar
2 teaspoons vanilla extract
1 & 1/2 teaspoons grated lime zest
1/4 cup gin
1/4 cup milk (or you can use tonic water)
Juice of 1 lime
1 & 1/2 cups icing sugar
*2-4 tablespoons gin
Juice of 1 lime
Mix icing sugar and lime juice together until mostly combined
Add 2 tablespoons of gin and increase until a glaze forms (a more liquid version of icing)
Pour over cake while still warm and put aside to cool
*If more liquid is needed you can use gin or tonic water
2 1/2 cups icing sugar
*2-3 table spoons of gin
1 drop vanilla essence
Mix ingredients together until a thick (but spreadable) icing forms
Once cake has completely cooled, spread over cake
*Once again, if more liquid is needed you can use more gin or tonic water
Combine flour, baking powder and salt together in a bowl and set aside.
In a large bowl, use an electric mixer to beat butter on medium speed until creamy. Add sugar and beat on medium-high until fluffy, scraping down the sides if needed. Add an egg, one at a time, beating until fully incorporated until adding the next one. Add vanilla and lime zest and combine.
On low speed, add half the dry ingredients. Add gin, milk and lime juice, mixing until combined.
Add the remaining dry ingredients and beat until just combined (I mixed until very combined and soft which made for a much denser cake but oh so smooth so experiment with what you like best).
Pour into a greased round cake tin and bake for 40 minutes (Due to my distractedly lengthly mixing, I had to bake this for just over an hour so make sure you keep checking it) or until golden and the centre springs back when lightly touched.
Carefully remove onto a cooling rack above an oven tray (to catch the drips!) and poke with a skewer or toothpick all over. Pour gin glaze all over and leave to cool completely.
Once the cake has cooled completely you can ice it with the gin icing. If you want to garnish it with limes, do this just before serving as the juice will dissolve the icing a little.
I thought since I included Gooch in this post I had better add the little princess of the house too. Meet Pichinina. She has been sitting with me while I write this post. She’s such a pretty little lady.