Gin & Blackcurrant Loaf Cake Recipe

Recipe

Gin & Blackcurrant Loaf Cake

Zesty, Botanical, and Beautifully Baked. A Loaf Cake with a Hint of Botanical Booze!

This gin and blackcurrant loaf cake is soft, fragrant, and full of bold flavour – without a drop of actual gin. The magic comes from Foodie Flavours’ juniper gin essence, giving the sponge and icing that signature botanical note, perfectly balanced with sweet blackcurrant. Topped with crushed meringue and freeze-dried raspberries for a little crunch and a pop of colour, it’s a simple yet striking bake that feels a little bit special – ideal for teatime, weekends, or anytime you fancy something with a hint of sophistication.

Ingredients

For the loaf

200g butter
250g caster sugar
3 eggs
250g self raising flour
1/2 tsp baking powder
15 drops of Foodie Flavours Juniper Gin flavouring
1 tin of blackcurrants

For the icing

100g icing sugar
3 tbsp blackcurrant juice (taken from the juice of the blackcurrant tin)
5 drops of Foodie Flavours Juniper Gin flavouring

To finish

Ready-made meringue pieces
Freeze dried raspberries

Instructions

makes one large loaf cake

Preheat the oven to 170℃, Gas Mark 4.
Line a 2lb loaf tin with grease proof paper.
Drain the blackcurrants into a bowl, keeping the juice for the icing. Place 10 drops of the gin flavouring into the blackcurrants, mix and leave to soak for 30 minutes.
Meanwhile, place the butter and sugar inside a large mixing bowl. Use an electric whisk to beat them until light and fluffy.
Add in the eggs and 50g of flour to avoid the mixture from curdling. Whisk together until well combined. Add in the remaining flour and baking powder and whisk until all the ingredients are well combined and smooth.
Add in the blackcurrants and mix with a wooden spoon to avoid them from breaking up and bleeding into the mixture.
Transfer the mixture into the prepared loaf tin and place in the oven for around one hour until the loaf is golden brown and firm.
Once cooked, leave the loaf to cool in the tin completely.
Whilst the cake is cooling, place the icing sugar into a small bowl and pour in the blackcurrant juice and gin flavouring. Whisk them together until you have a thick runny paste.
When the cake is cooled take it out of the tin and remove the greaseproof paper. Place the loaf on a serving plate and then pour the icing on top, allowing it to drip down the sides.
Crush the meringue into small pieces and sprinkle over the top of the loaf. Scatter the freeze dried raspberries over the meringue and then finish off with a drizzle of blackcurrant juice.
The loaf will keep for four – five days in an air tight container.