Just a Mummy of two sharing the things I'm baking and cooking up in the kitchen...
Gin & Tonic Loaf Cake
My friends all know I love to bake...they also know I love gin! So when my friend Kim saw this recipe online she tagged me in it straight away! This recipe is from The Craft Gin Club website and its very straightforward to make, like a classic lemon drizzle but with a sneaky bit of gin added in. The cake came out lovely and lemony and smelt divine! However, when it came to the drizzle it seemed so much liquid that I triple checked the recipe to make sure I was reading it correctly. I decided to omit the tonic, for fear of drowning my cake, but even without that my cake was still sat in a small puddle of liquid when I removed it from the tin after cooling and it completely overwhelmed the cake, leaving it soggy in the middle. Upon tasting I thought the cake was lovely and moist and had a lovely fresh lemony taste, with the gin adding a touch of sweetness. The general feed back was a bit like marmite - people either loved the addition of gin or they hated it but I think gin can be divisive like that anyway! I would happily make this cake again, but with HALF the liquid in the drizzle and then I think it would be spot on! Ingredients 3 Eggs 240g Butter 240g Caster Sugar 240g Self Raising Flour 2 Lemons 200ml Gin 25ml Tonic Water (I left this out) 130g Granulated Sugar How To Make 1. Preheat the oven to 180'c and grease and line a loaf tin. Cream together the butter and caster sugar until light, fluffy and pale. 2. Beat in the eggs and then fold in the flour and the grated zest of both lemons. Stir through 100ml of the gin and the juice of 1 lemon. Pour into your loaf tin and bake for 45 minutes until risen, golden and a skewer test comes out clean. 3. Remove from the oven and set aside to cool while you make the drizzle. Mix the remaining gin (here I would only use about 30ml next time), tonic water, granulated sugar and the juice of the second lemon in a bowl. Prick the cake all over with a skewer and then pour over the drizzle. 4. Leave the cake to cool in the tin. Once cool and the drizzle has soaked in and the sugar crystallised on top, remove from the tin and serve!
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