Gin Cake

A couple of weeks ago, my friends and I stumbled upon a recipe for gin cake. My friend Emily was set to arrive in DC, and what better way to welcome her than with a dish consisting of two of our favorite things? A trip to the store later, we were ready to bake.

This was the recipe that we originally found. It calls for 1/4 cup gin in the cake and a total of about 8 tablespoons between the glaze and the frosting. Since we were first timers on making any sort of alcoholic cake, we opted to go a little easy on the gin in the frosting/glaze and reduced the amount by about a tablespoon. Needless to say, the frosting and glaze turned out VERY gin-ey. It was good, just not something you’d expect out of a cake.

Finely zested lime.

Probably the most fun part out of this exercise (other than tasting) was getting to poke holes in the cake before pouring on the glaze.

After pouring on the glaze and letting the cake cool, we iced it. It tasted good, but I think I had my expectations set a little too high— at least at first. Emily loved the cake right off the bat, but I preferred it the way it tasted a few days later. It tasted more like lime cake with a hint of gin, rather than a bunch of gin with a little lime.

At first, I didn’t think I’d want to make this cake again… A lime cake with a gin and tonic on the side sounded a little more ideal. However, a few days later I was changing my mind and decided that it might be better to have been a little more patient and let the glaze trickle down into the cake for a couple of hours before icing it and digging in. The cake would have been a lot less dry and the flavor would have dispersed a little better. Overall, I definitely recommend trying this at least once. Especially if you like gin.


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