Mother’s Ruin Gin and Tonic Cake

gin-tonic-cakeHappy Mother's day! This one goes out to my mum, or it would do if she liked gin or lemons or ,was even in the country. She's more of a half a Fosters on the beach kind of lady but there's no way I'm baking with Fosters or any other nasty lager for that matter. Also a sugary crust is way better than any sandy crust. I on the other hand am totally into gin, sugar and lemons so I've decided to create a recipe for gin guzzling offspring like me to whip up for their ruin loving mums. The backbone of this recipe is a lemon drizzle cake but I've added in booze, tonic and lime zest. Oh and then I pour some more gin over it because more gin is always better gin!


This cake was born after I was approached by to create a recipe for Mother's Day. Since I'm really not about creating cutesy cupcakes and delicate fondant faffs I've made this easy to bake knobbly bobbly loaf cake. The recipe (see below) uses the all in one chuck it in and mix method for the most part and the drizzle even ices it for you. I do like to finely grate some lime zest over the top of it for a teeny tiny pop of colour, but that's strictly optional. baking-with-ginLet me know in the comments below if you plan on trying out this boozy bake or if you've got any interesting Mother's Day recipes up your sleeves, I'd love know. Inspire me internet! lemon-drizzle-gin-cake

Mother's Ruin Gin and Tonic Cake
Recipe type: Baking
Cuisine: Baking with booze!
Serves: 1 large loaf cake
Prep time:
Cook time:
Total time:
The love child of a lemon drizzle cake and gin and tonic.
  • Cake mixture
  • 225g butter, softened
  • 225g golden caster sugar
  • 225g self raising flour, sifted
  • 2 tsp baking powder, sifted
  • finely grated zest of 2 lemons
  • finely grated zest of 1 lime
  • 4 eggs
  • 3 tbsp dry gin
  • 1 tbsp tonic water
  • ..............................................
  • Drizzle
  • juice of 2 lemons
  • 3 tbsp dry gin
  • 1tbsp tonic water
  • 120g golden caster sugar
  1. Preheat the oven to 190°C. Grease and a line 900g loaf tin with baking paper.
  2. Put the butter, sugar, flour, baking powder, zests into a large mixing bowl. Break in the eggs and beat using an electric mixer (around 3 minutes) or with a wooden spoon (about 10 mins) until the mixture is thick and smooth.
  3. Beat in the gin and tonic (from the cake ingredients list) into the mixture one table spoon at a time. Do this vigorously to prevent the mixture curdling.
  4. Spoon the mixture into the lined loaf tin and gently level the top.
  5. Bake in the centre of the oven for 50 minutes or until the cake is golden, risen and has slightly shrunk away from the tin at the sides. Test if it is done by inserting a metal skewer into the centre of the cake, if it comes out clean then the cake is cooked. If the skewer has any of the mixture stuck to it is not cooked, return the cake to the over for another 5 minutes or until cooked through.
  6. While the cake is cooking prepare the drizzle. In a jug mix together the lemon juice, gin, tonic and caster sugar. Stir together to allow some of the sugar to dissolve into the liquid.
  7. As soon as the cake is removed from the oven prick the top evenly to create lots of little holes. Pour the drizzle over the cake making sure it drips into the holes.
  8. Leave the cake to cool completely in the tin then remove and peal off the paper.
  9. Decorate with lime zest and a sprinkle of caster sugar if desired.


So what do you think?

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