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Gin Cake for Mother's Day - A Gin-ger Cake with Gin and Lemon Icing for a truly indulgent treat!
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Gin Cake for Mother's Day

An indulgent Gin-ger Cake with Gin and Lemon Icing perfect for Mother's Day
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Chris @thinlyspread

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!