Makes one large 9×13 baking dish
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
1 3/4 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 1/2 tablespoons freshly zested lime rind
1/4 cup gin
1/4 cup milk
juice of 1 lime
Preheat oven to 350 degrees F. Mix flour, baking powder and salt together in a bowl and set aside.
In the bowl of your electric mixer, beat butter on medium speed until creamy. Add in sugar and beat on medium-high speed until fluffy, about 5 minutes, scraping down the bowl if needed. Add in each egg one at a time, beating until fully incorporated before adding the next. Add in vanilla and lime zest and mix.
With the mixer on low speed, add in half of the dry ingredients. Add in gin, milk and lime juice, mixing until combined and scraping the bowl if necessary. Add remaining flour and beat until just combined. Pour into a greased 9×13 baking dish, and bake for 35-40 minutes, until top is golden and center is not jiggly. Remove cake from over and immediately poke holes over top with a toothpick or fork. Pour gin glaze over then, then let cake cool completely. While cake is cooling, mix up icing and once cooled, frosted. Note: you can sub tonic water in for the gin/milk portion of the recipe if desired.
Gin Glaze:
1 3/4 cups powdered sugar
5 tablespoons gin
the juice of 1 lime
Mix ingredients together until a glaze forms, then pour over cake immediately while it is still warm. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water, milk or cream. You can use more tonic in the glaze if desired.
Gin Icing:
2 1/2 cups powdered sugar
2-3 tablespoons gin
drop of vanilla extract
Mix ingredients together until a very thick but spreadable icing forms. Once cake has completely cooled, spread a thin layer of icing all over the cake. Note: start with 1-2 tablespoons of gin, if more non-gin liquid is needed, use tonic water, milk or cream. You can sub more tonic (instead of gin) in the frosting if desired.
Source: Howsweeteats.com
