Gin and Tonic Loaf Cake


Gin took the UK by storm in 2016, and this trend looks set to continue throughout this year. Therefore, we decided to combine it with our other guilty pleasure, and the result was this delicious Gin and Tonic Loaf Cake. Exhibiting all the flavours of the refreshing drink, it will leave you feeling replenished, and a little less hungover.


200 g unsalted butter, softened, plus extra to grease

200 g caster sugar

4 medium eggs, beaten

200 g self-raising flour

1/2 tsp baking powder

Finely grated zest 1 lime

75 ml gin


160 g caster sugar, plus extra to sprinkle

150 ml tonic water

Juice of 1 lime

Juice of 1 lemon

3 ½ tbsp gin

2 limes, cut in half through their length and sliced into 3mm (1/8in) half moons

100 g icing sugar, sifted

Preparation instructions:

  1. Preheat oven to 180°C (160°C fan) mark 4. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment. In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy – about 5min.
  2. Now gradually add the eggs one at a time, beating well after each addition.
  3. Fold in flour, baking powder and lime zest, followed by the gin. Spoon into prepared tin and bake for 55min -1hr or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, make sugar syrup: gently heat the caster sugar, juice of one lemon and one lime, and the tonic water in a small pan, stirring often, until the sugar dissolves. Turn up heat and boil for 1 min. Spoon 4 tbsp of the syrup into a small bowl and mix in 2 tbsp of the gin (this mixture will be used to soak the loaf later). Set pan of remaining syrup aside.
  5. As soon as the loaf comes out of the oven, poke holes into the top with a skewer and drizzle over the reserved syrup/gin mixture. Cool loaf in tin on a wire rack.
  6. Meanwhile, make the candied lime slices. Reheat the remaining sugar syrup in its pan until boiling, and then add the lime slices. Simmer for 10-12min until the slices are translucent. Lift out slices with a slotted spoon on to baking parchment, then sprinkle both sides of the lime slices liberally with caster sugar. Leave to dry.
  7. Make icing by mixing together icing sugar with remaining 1½ tbsp gin. Remove cooled loaf from tin, transfer to a board and peel off parchment. Pour over icing and decorate with the dried candied lime slices. Leave the cake to set before serving.


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