Ginuary 6th: gin & lime cake.

Here it is! What I meant to post yesterday, but it was literally still baking at 10:30pm last night (like I said yesterday, I was a fair bit birthday lazy) and you gotta let a cake cool to ice it, so instead of birthday cake last night I had birthday cake for breakfast. Living the dream. Bless you, Ginuary.

Gin & Lime Cake

  • 3 cups plain flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter
  • 1 3/4 cup castor sugar
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 Tbsp freshly zested lime rind
  • 1/4 cup gin (I used Hendrick’s)
  • 1/4 cup milk
  • juice of 1 lime

Preheat oven to 175°C. Mix flour, baking powder and salt together and set aside.

Cut the butter into chunks. Using an electric mixer, beat on medium speed for a couple of minutes, until creamy. Add in sugar and beat on medium-high speed until fluffy (about five minutes). Add in each egg one at a time, making sure each is mixed in well 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 (always scrape the bowl!). Add remaining dry ingredients and beat until just combined.

Pour into a greased dish (9×13 baking dish recommended), bake for 40-50 minutes depending on what your oven is like—you’re looking for a golden top and no jiggles in the centre.

Remove cake from oven and immediately poke holes over the top with a toothpick or fork. Pour over the gin glaze (1 3/4 cups icing sugar, 5 Tbsp gin and the juice of one lime) and then let the cake cool completely. Once the cake is cooled, ice with a mixture of 2 1/2 cups of icing sugar, 2-3 Tbsp gin and a drop of vanilla extract.

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



Best accompanied with a G&T.

Ok, I’m no baker, but this was… a piece of cake (I went there). I still made some errors, like my oven was (I think) a bit too hot and maybe (I think) I cooked the cake for a bit too long—the edges of my cake are a little brown rather than golden. I think it’s mostly because I went rogue with the tins, actually. I recently threw out the baking dish that would have likely been perfectly sized for this recipe, so I was left with a loaf tin and a round cake tin. I reckon I poured a bit too much into the loaf tin and not enough into the cake tin. There is a fair bit of rise in this batter, particularly noticeable in the loaf tin! I burnt the cake’s butt a little bit and the loaf lost a bit of its butt (so many butts), perhaps we blame my shoddy grease job or perhaps we blame the baking duration (I tend to overcook rather than undercook), but either way, it’s on me and not the recipe. The batter was epic. So fluffy and delicious! I totally 100% licked the bowl clean, I’m not even going to try to deny that.

It’s true that I had a piece for breakfast, yes. It was still delicious, despite my minor overcooking (I actually enjoy a cake crust, mmm yeah) and the glaze definitely helped to soften it up. As far as booze goes? GIN! I do somewhat regret using Hendrick’s, despite the original recipe poster advocating for it, because Hendrick’s isn’t going to dance with your lime flavours quite as amazingly as a punchy London Dry will. I ended up using Tanqueray in the icing for this reason, because by that stage I’d thought about it a lot. Cake. Speaking of the original poster, they call this a gin and tonic cake, but I’m not prepared to do that unless there’s actually tonic in the cake, and I stuck with the original recipe and used milk. Plenty of gin, though. Buckets of gin. Ok, not buckets, but yes… if you don’t notice the gin in this, maybe you have a problem and maybe you should talk to a professional about it.

So yes, I baked my own birthday cake this year. Then I realised I didn’t have anyone to share it with at home, so I brought in pieces for my workmates. They haven’t texted in dead to work yet so I think the cake must have been ok? I’m looking forward to eating the rest of it (ok maybe just another slice, let’s savour this) when I get home tonight. Because cake.