Gin Cake for Mother's Day
An indulgent Gin-ger Cake with Gin and Lemon Icing perfect for Mother's Day
Ingredients
For the Cake
- 150 ml milk
- 1 tbsp lemon juice
- 1 tbsp gin
- 170 g plain flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 3 tsp ground ginger
- 1 tsp ground cinnamon
- 115 g butter at room temperature
- 115 g caster sugar
- 1 egg at room temperature
- 175 g black treacle
For the Icing
- 125 g softened butter
- 400 g icing sugar
- 3 tbsp milk
- 1- 2 tbsp gin
To Decorate
- Edible flowers (I used spring primroses)
Instructions
To Make the Gin Cake
- Preheat your oven to 180C/350F. Grease and line two 23cm round cake tins.
- Add the lemon juice and gin to the milk and leave aside to curdle.
- Sift all the dry ingredients together in a large bowl.
- Cream the sugar and butter in a stand mixer or by hand until pale and fluffy.
- Gradually beat in the egg.
- Stir in the treacle.
- Fold in the dry ingredients in batches, taking it in turns with the curdled milk mixture until well blended.
- Pour into the prepared tins and bake for about 40 mins or until a skewer inserted comes out clean and the cakes are firm.
- Leave to cool in the tins for 5 minutes and then turn out onto wire cooling racks and leave to cool completely.
To Make the Gin and Lemon Butter Icing
- Beat the butter in a stand mixer or by hand until pale and creamy.
- Sift the icing sugar into the bowl with the butter. Add the milk and the gin and beat on low speed until smooth and thick.
Assembling the Cake
- Spread 1/2 the icing mixture onto top of one cake and then place the other cake on top to sandwich it.
- Spread the remaining butter icing over the top of the second cake and decorate as you wish, I used edible flowers!