Go Back
+ servings
Gin & Tonic drizzle cake

Gin & Tonic drizzle cake

Servings 12
Author Belvoir


For the cake

  • 225 g soft margarine or butter, plus extra for greasing
  • 225 g self-raising flour, plus extra for dusting
  • 50 g plain flour
  • 225 g golden caster sugar
  • 4 large free-range eggs
  • zest of 1 unwaxed lemon

For the drizzle

  • 6 tbsp Belvoir Elderflower Cordial
  • 6 tbsp gin

For the icing

  • 150 g icing sugar, sifted
  • 2 tbsp Belvoir Elderflower Cordial
  • 2 tbsp gin
  • yellow and white sprinkles, if liked


  1. Preheat the oven to 180 ̊C/Gas Mark 4. Use plenty of margarine or butter to grease the insides of a 2-litre bundt tin, then dust with a little flour.

  2. Place the margarine or butter, flours, sugar, eggs and lemon zest in a large bowl, then use an electric whisk to whisk everything together for about 1 minute until it is pale and fluffy. Use a spatula to spoon it into the tin and level the surface.

  3. Bake for 30-35 minutes or until risen and golden. Mix the cordial and gin together. Place the tin on a wire rack and use a wooden skewer to prick the cake all over, then spoon over the drizzle and leave to cool in the tin.

  4. Sift the icing sugar into a medium bowl, add the cordial and mix to a smooth thick icing. Stir in enough gin to make a coating icing. Invert the cake onto a serving plate, then spoon the icing over. Sprinkle with yellow and white sprinkles if liked.