A good G&T is a timeless classic and is perfect at any time of the year, but have you ever tried a G&T cake? This loaf incorporates the unmistakeable cutting flavour of gin with sweet sponge, garnished with limes or lemons, as all great G&Ts should be. As this cake is most definitely alcoholic, it’s not one for the children, but we encourage adults to enjoy this as they please!
- 200g/7oz softened unsalted butter, plus extra to grease
- 325g/11oz caster sugar
- 4 medium eggs, beaten
- 200g/7oz self-raising flour
- 0.5 tsp baking powder
- Zest of 1 lime
- 2 limes or lemons, cut in half through their length and chopped into moons
- 75ml gin, plus 3.5 tbsp for the topping
- 125ml tonic water
- 100g/3.5oz sifted icing sugar
- Preheat your oven to 180c/160c fan/gas mark 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.
- In a large bowl, beat the butter and 200g of the caster sugar with whisk (electric or non) until light and fluffy. Gradually add the eggs, beating well after each addition.
- Fold in the flour, baking powder and lime zest. Once these have been folded in, fold in the gin. Pour your mixture into the loaf tin and bake for 55 minutes to 1 hour, or until an inserted skewer comes out clean.
- While your cake is in the oven, make your sugar syrup. Gently heat the remaining caster sugar (125g) and tonic water in a small pan until the sugar dissolves, stirring often. After the sugar has dissolved, turn up the heat and boil for 1 minute. Spoon 2 tbsp of the syrup into a small bowl and mix in 2 tbsp of the 2 tbsp of the gin. Set the pan of remaining syrup aside.
- Once the loaf is baked, remove it from the oven and poke holes in the top with a skewer. Drizzle the syrup and gin mixture over the top so that it soaks into the holes, and then cool your loaf on a wire rack whilst still in the tin.
- Whilst the cake is cooling, reheat your remaining sugar syrup in the pan until boiling, then add in your lime or lemon slices. Simmer for 10 to 20 minutes until the slices are translucent, and then lift out the slices with a slotted spoon on to baking parchment. Sprinkle both sides of the slices liberally with caster sugar and leave them to dry.
- Make icing by mixing together the icing sugar with the remaining 1.5 tbsp gin. Remove the cooled loaf from the tin, transfer to a board and peel off the parchment paper. Pour the icing over and decorate with the candied fruit slices. Leave the cake to set before serving.
Excellent for elevenses, perfect for tea parties, and a sell out for bake sales, this loaf cake is tastily tempting and an all-round winner. This cake should keep up to 3 days in an airtight container, if you can resist it for that long.