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Gin and Tonic Drizzle Cake

An orange loaf cake, steeped with gin and tonic syrup.
Course Dessert
Cuisine British
Keyword alcohol, drizzle cake, gin and tonic, loaf cake
Prep Time 15 minutes
Cooking Time 1 hour
Cooling time 15 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 315kcal


For the G&T drizzle

  • 1 litre slim line tonic
  • 50 ml London dry gin
  • 100 g sugar

For the loaf cake

  • 250 g butter
  • 250 g caster sugar
  • 4 eggs large
  • 1 orange (zest only)
  • 250 g plain flour
  • 2⅓ tsp baking powder


  • Preheat the oven to 180°C and line a 2 lb loaf tin with baking parchment.

Making the tonic syrup

  • Pour the tonic water into a large saucepan together with 10g of your sugar.
  • Bring the tonic water and sugar mixture to a boil and reduce down for about an hour until only 150-200ml of liquid remains. Once reduced, leave to cool.
    Whilst your tonic water is reducing, we can bake the cake.

Let's make cake

  • In a mixing bowl, beat together your butter and sugar until pale and fluffy.
  • Add the eggs, one at a time, beating between each addition to avoid splitting.
  • Next, grate in the zest of an orange before sifting in your flour and baking powder.
  • Fold in the flour until fully combine.
  • Spoon the cake batter into the prepared loaf tin. Give the tin a light tap on the work surface to ensure it gets into the corners.
  • Bake on the middle shelf of the oven for 40-45 minutes, or until golden brown and a skewer placed in the centre of the cake comes out clean.
  • Do not remove the cake from the tin at this stage but prick it all over with a cocktail stick and leave to cool for 15 minutes. At this point, your tonic water should also be reduced and cooling too.
  • Once both tonic water mix and cake are cool, it's time to drizzle.

Making the drizzle

  • In a clean bowl, pour the tonic water syrup and the remaining 90g of sugar.
  • First, drizzle the cake all over with the gin; then, repeat the drizzling process with the tonic drizzle.
    You want the cake to be covered completely with the sugar/tonic drizzle but not so covered that it is water-logged!
  • Leave the cake to fully cool before removing from the tin. I like to decorate with slices of candied peel before serving.


This cake, like most loaf cakes, is best served the day after it is made and will last for 3-4 days if covered and placed in tupperware.