Gin & Tonic Cake

Amy Rice

Ingredients                                                                                                    Print recipe. Icon made by Freepik from www.flaticon.com

For the Cake:

  • 3 cups all-purpose flour
  • 1 ½ 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 large zested lime
  • 1/4 cup gin
  • 1/4 cup milk
  • juice of 1 lime

For the Gin Glaze:

  • 1 3/4 cups powdered sugar
  • 2 tablespoons gin
  • 2 tablespoons tonic
  • the juice of 1 lime

For the Gin Icing:

  • 2 1/2 cups powdered sugar
  • 2-3 tablespoons gin
  • 6-8 tablespoons tonic
  • drop of vanilla extract
  • zest of 1 lime

Method:

For the Cake:

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

Add in half of the dry ingredients and combine. 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, then let cake cool completely. While cake is cooling, mix up icing and once cooled, frosted.

For the Gin Glaze:

Mix ingredients together until a glaze forms, add more tonic to reach desired consistency of needed. Then pour over cake immediately while it is still warm.

For the Gin Icing:

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. 

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