Main Menu

Hawthorn’s London Dry Gin & Tonic Cake

Hawthorn’s Gin and Tonic Cake – Simply Delicious!


Hawthorn's Gin and Tonic Cake 2 Hawthorn's Gin and Tonic Cake1







Charlotte Vowden has agreed to give up her recipe for the Hawthorn’s London Dry Gin & Tonic Cake – Happy Baking!

200g (7oz) unsalted butter, softened
200g (7oz) caster sugar
4 medium eggs, beaten
200g (7oz) self-raising flour, sieved
1/2 tsp baking powder
Zest 1 lemon
75ml Hawthorn’s London Dry Gin
For the syrup and icing
60g (2oz) caster sugar
60ml tonic water
50ml Hawthorn’s London Dry Gin
100g icing sugar, sieved
1. Heat oven to 180C/ 160C fan/ gas 4
2. Grease and line loaf tin
3. Beat butter and sugar together until light and fluffy
4. Gradually beat eggs into butter and sugar mix
5. Fold in flour, baking powder, lemon zest and gin
6. Spoon into prepared tin
7. Bake for 50 mins to 1 hour, until a skewer poked in comes out clean
8. Remove from oven and leave to cool for five minutes before removing from tin, meanwhile, make the sugar syrup
9. Gently heat caster sugar and tonic water in a small pan, stirring until sugar dissolves
10. Turn up heat and boil for 1 min
11. Skewer small holes in top of the cake and drizzle half of the the syrup over it
12. Once cake is completely cool, and syrup soaked in, add icing sugar to remaining syrup and decorate
Recipe and photographs: Charlotte Vowden
Follow @charlottevowden on Twitter and Instagram
Charlotte Vowden is the Digital Editor and Journalist for the Sunday Times and @TheSTHome
Hawthorn’s is a multi award winning gin recreated from a family recipe first concocted by the founders grandfather, a Commander in the Royal Navy in World War II. Our single batch gin uses 10 botanicals sourced from around the world and is distilled in a beautiful vintage copper pot still. Zesty, fresh and delightfully smooth, Hawthorn’s is perfect with tonic, in exotic cocktails or On the Rocks as the Commander enjoyed it.
Follow @hawthornsgin on Twitter and Facebook
Comments are closed.