Cake 'n' Knife

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Gin and Tonic Cake

The moment I saw the recipe for this cake, I knew it was fate that brought it to me.

I am one of those rare birds who appreciates the simplicity of a gin and tonic after a long day at work. There’s something about the bubbly delicious lime flavor that leaves me refreshed and utterly relaxed.

And someone decided to put all this gorgeousness into a CAKE. Commence drooling in five, four, three, two, ONE…

The recipe creator is, to put it simply, my culinary soul mate. When I first made the cake, I was expecting it to reek of gin (to be more accurate, I was hoping it would reek of gin because that would be absolutely fantastic). I was expecting (again secretly and selfishly hoping) to be the only person who would enjoy this delightfully moist cake since I don’t know anyone who has the same love for gin and tonics as I do. Unfortunately both my husband and my mother enjoyed the cake… I was forced to share…

This is a cake that has a surprising depth of flavor. The lime in the cake is more upfront, but there is a little tang of gin when you finish each bite. Despite not having the opportunity to eat the entire cake in one setting, I am flipping over this recipe. Definitely make it and share it (if you think you can) with your friends (particularly the booze-y ones).

Gin and Tonic Cake (from How Sweet it Is)

makes one large 9×13 baking dish

3 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1 cup unsalted butter, at room temperature

1 3/4 cup granulated sugar

4 large eggs

2 teaspoons vanilla extract

1 1/2 tablespoons freshly zested lime rind

1/4 cup gin

1/4 cup milk

juice of 1 lime

Preheat oven to 350 degrees F. Mix flour, baking powder and salt together in a bowl and set aside.

In the bowl of your electric mixer, beat butter on medium speed until creamy. Add in sugar and beat on medium-high speed until fluffy, about 5 minutes, scraping down the bowl if needed. Add in each egg one at a time, beating until fully incorporated before adding the next. Add in vanilla and lime zest and mix.

With the mixer on low speed, add in half of the dry ingredients. Add in gin, milk and lime juice, mixing until combined and scraping the bowl if necessary. Add remaining flour and beat until just combined. Pour into a greased 9×13 baking dish, and bake for 35-40 minutes, until top is golden and center is not jiggly. Remove cake from over and immediately poke holes over top with a toothpick or fork. Pour gin glaze over the cake, then let cake cool completely. While cake is cooling, mix up icing and once cooled, frosted.

Note: you can sub tonic water in for the gin/milk portion of the recipe if desired.

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Gin Glaze

1 3/4 cups powdered sugar

5 tablespoons gin

the juice of 1 lime

Mix ingredients together until a glaze forms, then pour over cake immediately while it is still warm. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water, milk or cream. You can use more tonic in the glaze if desired.

Gin Icing

2 1/2 cups powdered sugar

2-3 tablespoons gin drop of vanilla extract

Mix ingredients together until a very thick but spreadable icing forms. Once cake has completely cooled, spread a thin layer of icing all over the cake. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water, milk or cream. You can sub more tonic (instead of gin) in the frosting if desired.

3 Comments on Gin and Tonic Cake

  1. Laura
    May 29, 2012 at 2:16 pm (2 years ago)

    Complete comfort drink, gin and tonic with some fresh lime. This cake looks fantastic!

    Reply
  2. Cindie
    May 29, 2012 at 3:38 pm (2 years ago)

    Wow, that looks delicious, definitely pinning this to make in the future!

    Reply

1Pingbacks & Trackbacks on Gin and Tonic Cake

  1. Staying Healthy with Core Power « Time for Renewal
    May 31, 2012 at 2:28 pm (2 years ago)

    [...] granola. I admit, I still indulge in chocolate and sweet desserts such as Maple Bacon Ice Cream and Gin & Tonic Cake, but I have started actively incorporating vegetables and fruits into my every day diet (for those [...]

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