Gin and Tonic Cake Anyone?

Gin and tonic is a cocktail for any occasion, in my humble opinion.  Winter, spring, or fall - any season really, but it's hard to beat a good G&T in the summer. So when my friend Susan sent me a recipe the other week for a gin and tonic cake, well I just had to try it.  You often see rum or brandy in a cake recipe but I had never seen gin.  My curiosity was piqued!  Not having many domestic skills in the baking department it did take me a while to put it all together, but it was simple enough to make, and was definitely yummy and very filling.  

THE INGREDIENTS

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)

100grms granulated sugar

Preheat 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 (I did use a little less sugar), and cream together until fluffy (I couldn’t get mine to be fluffy). Crack in the eggs, and beat until combined. Add  the flour, mix again, then grate in the zest of both of the lemons lemons. Mix the juice of 1 lemon and 4 shots of gin, and add the liquid mixture to the batter and mix in. Then pour into a lined  loaf tin.  Bake for 45 minutes, or until the cake passes the knife test.

Remove from the oven, and set aside to cool while you make the drizzle. Combine the sugar, remaining gin, dash or 2 of tonic and remaining lemon in a bowl. Prick the surface of the cake with a fork, then poor over the drizzle.   Enjoy!!.