Gin and Juice Bundt Cake

Firstly, apologies for the terrible photo... it was a party and I had a glass of fizz on the go! Food photography was not my priority...

Anyway, this weekend we celebrated my pal Sarah's birthday with a little party at her gaff, which resulted in an obscene card game, crying my make up off from laughing and one member of the party being put to bed. It was a blast!

Sarah is rather partial to a drop of gin, so it seemed only fitting to make something out of the old Mother's Ruin. I wanted something a bit zesty that would pick up on the subtle botanicals, so I threw a bit of lemon and lime in there for good measure too.

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 1 tsp vanilla extract
• 1 tsp lemon extract
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml lemon yoghurt 
• Zest of 1 lime
• Zest of 1 lemon
• A shot of gin 
• 300g icing sugar 
• More gin... make it a decent one though eh?

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda and salt.
7. Pour the yoghurt into a jug and add the zests and gin.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. 
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Pour the mix into your prepared tin. 
11. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. 
12. Leave the cake to cool for ten minutes before removing from the tin.
13. When the cake is fully cool, mix the icing sugar with enough gin to make a runny icing. Yes, it will be strong, but you'll only have a thin layer. Unless you're a proper lush, in which case make it thicker! 

Take care when moving this one, it's very soft because of the gin, but it makes a beautiful cake!

Bloggers: Please respect the fact I am sharing my own ideas and basic recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page.