Gin + Cake = Gin cake. And here’s the recipe…
a) like gin
b) like cake
c) like pimps squeak easy recipes that create things that look waaaaaay more impressive than they really are & are guaranteed to work*
d) like licking the icing bowl
e) think you’d reaaaaaally like icing MADE WITH BLOODY GIN?
If you have answered YES to these 4 questions then DA DAAAAAAAA – I present you with the recipe for Mumdinger’s gin cake.
You. Are. Welcome.
4 large eggs
250g salted butter (at room temp)
250g caster sugar
250g self-raising flour
150g (ish) icing sugar
5 shots of gin
Pre-heat oven to 180°C, and grease and line a loaf tin. Preferably in a mixer for ultimate ease, cream together the butter and sugar until it’s all combined. Add the beaten eggs, then the flour, and finally the zest and juice of the 2 lemons (then if you’re anything like me spend 10 minutes removing the pips from the cake mix). In other words, just mix all of it together until it looks like cake mix. Pour it into the cake tin and bake for about 1hr 15, or until the knife comes out clean.
As soon as it’s out the oven, make the icing: simply pour the gin into the icing sugar and mix, then add more gin / icing sugar ad infinitum (is it just me that can’t get icing right until I’ve made about a gallon of it?!) until you get a consistency like a thin-ish icing. Pour this over the cake while it’s still warm and in the tin, so it should seep into the cake as well as she staying on the top. Yummmmm. Leave it to cool totally and then take out the tin.
Lick the bloody icing bowl.
Don’t drive / make any important decisions for the rest of the day.
Make yourself a cuppa, cut yourself a huuuuuge slice, put your feet up and congratulate yourself on being a wonderful human being, who likes gin.
*not actually guaranteed, but this has never gone wrong for me which is quite frankly bloody miraculous, and probably the dictionary definition of ‘foolproof’.