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Gin Cake

From: puddinglaneblog.co.uk

4 eggs, weighed in their shells
equal weight of:
butter
caster sugar
self-raising flour
2 lemons
8-10 shots of your favourite gin
dash tonic water (optional)
150g granulated sugar

Ensure that all your ingredients are at room temperature, and preheat the oven to 180C. Weigh your eggs in their shells, and make a note of the exact weight. Weigh out this much butter and caster sugar, and cream together until light, fluffy and pale. Crack in the eggs, and beat until combined. Sieve in the flour, mix again, then grate in the zest of both lemons. Stir through the juice of 1 lemon and 3-4 shots of gin, then pour into a lined 1kg loaf tin. Bake in the centre of the oven for 45 minutes, or until the cake passes the knife test.

Remove from the oven, and set aside while you make the drizzle. combine the sugar, gin, tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle.

Gin and Tonic Cake

From http://www.deliciousmagazine.co.uk/recipes/gin-and-tonic-cake

225g butter, at room temperature
275g golden caster sugar
Finely grated zest and juice from 2 limes (put the zest and juice in separate small bowls)
3 large eggs, beaten
210g natural full-fat yogurt
330g self-raising flour
100ml gin
100ml tonic
150g granulated sugar, plus 2 tbsp for sprinkling

Preheat the oven to 160°C/fan140°C/gas 3. Grease a 15cm x 30 cm cake tin and line with baking parchment.

Put the butter in a large mixing bowl and add the golden caster sugar. Add the lime zest and, using an electric whisk (or you can do it by hand), give it a quick whisk to bring it all together. Don’t worry about creaming the mix until fluffy – that’s not necessary with this recipe.

Add the eggs and yogurt to the bowl, then give the mixture another quick whisk. Add the flour then, using a metal spoon, carefully bring the mixture together. Don’t beat the life out of it – mix until the flour has just been incorporated. Spoon the mixture into the lined cake tin and smooth the top.

Bake the cake in the preheated oven for 45 minutes or until a skewer inserted into the centre of the cake comes out clean.

Take out of the oven and leave to cool in the tin for 10 minutes. Meanwhile, put 100g of the granulated sugar into a pan with the gin, tonic and lime juice. Place the pan on a medium heat and bring the mixture to the boil, then let it bubble for 3-4 minutes until the sugar has dissolved. Take off the heat.

Using a fork, carefully poke lots of holes in the top of the cake. Spoon half the syrup over the cake and allow it to soak in. After a couple of minutes spoon over the remaining syrup. It may seem as if there’s a lot of syrup, but it will all sink in to create a wonderfully moist cake – so moist it doubles up as a pudding.

Finally, sprinkle a couple of tablespoons of granulated sugar over the top of the cake, remove it carefully from the tin, then leave to cool on a wire rack.