gin cake

Christmas gin treat: boozy ginger and orange drizzle cake

Who doesn’t like cake? I suspect most of us do – especially if that cake is baked with all the boozy goodness of gin!
This delicious, moist fruity spiced cake is made with Tanqueray Flor de Sevilla gin (for an extra hit of orange). Its buttery flavour is boosted by a rich mixture of gin-soaked fruit and raisins, and then warmed up with a blast of ginger. It’s then topped with a deliciously sweet and citrus gin, sugar and Clementine icing that you can slowly drizzle over this delicious treat while it’s still warm and just out of the oven. It’s making my mouth water just writing about it.

So, if you’re still looking for some extra home-made treats to serve to your loved ones this Christmas, give this recipe a try. And if you’ve still got room in that strange space between Christmas and New Year’s Eve, it’s the perfect time to dig put the old chef’s apron and get your hands dirty in the kitchen (accompanied by a large gin-based beverage, of course!)

In fact, this is a great recipe all year round, especially when paired with a glass of Tanqueray Flor de Sevilla as you lovingly stir all those gorgeous ingredients. We’ll drink to that!

Ingredients

  • 250g butter
  • 100g caster sugar
  • 150g brown sugar
  • 4 medium eggs
  • 250g self raising flour
  • 100g of mixed fried fruit or raisins
  • 50ml of Tanqueray Flor de Sevilla gin
  • 30g of fresh ginger

For the icing

Method

  1. Pour the orange gin over the dried fruit and leave to soak for 30 minutes
  2. Mix together the softened butter and sugar until light and fluffy.
  3. Gradually add the eggs in one at a time until fully incorporated.
  4. Add the flour and fold it in with a metal spoon carefully ensuring not to over mix.
  5. Finally add in the soaked fruit and mix together.
  6. Pour the cake mix into a loaf tin and bake for 30 minutes in a pre-heated oven 180c
  7. While the cake is baking, mix together the gin, icing sugar and the juice from the clementine.
  8. When the cake is baked remove from the oven and leave to cool for 20 minutes before drizzling the icing over the top of the cake.

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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christmas mince pies in foil paper

Boozy mince pies: let the Christmas fun be-gin

At this time of year, the pre-Christmas nibbling has probably already begun.
Mince pies are one of the most traditional of all English treats at Christmas time – and for many, they are the taste of Christmas. But if you’re not brought up with this tradition, it’s sometimes quite difficult to get your head around the term “mince pie”. In fact, these days, there’s absolutely no meat to be found inside a traditional mince pie.

These sweet little pies have been decorating English Christmas tables since the 13th century when they were first brought to England by crusaders returning from the Middle East. The original Mediterranean recipes included meats, fruits and spices representing the symbolism of the gifts delivered to the baby Jesus by the Magi. In fact, in the early days, mince pies were actually rectangular and “manger-shaped” and were often topped with a pastry image of the Christ Child.

From crusader cuisine to rich, sweet Christmas pies

Over the centuries, these tasty sweet and savoury treats began to lose the savoury.  In fact, these days, the meat has been removed altogether, in favour of traditional sweet mincemeat – a rich mixture of chopped, dried fruit, spices, sugar and distilled spirits. 

The fruits usually include chopped apple, fresh citrus peal, currants, candied fruits, citron and brandy or rum. It’s then all mixed together and aged so that the flavours deepen and the texture changes to a dark, sticky, boozy Christmas goo! This gorgeous mixture is then encased in little pastry packages of buttery goodness and baked. 

Once out of the oven, they receive a final light dusting of sugar powder to finish it all off. 

For the final step: top with a little cream or brandy butter and pop this little sweet, spicy, steamy Christmas parcel into your mouth. Christmas will follow. 

This amazing mince pie mixture is unlikely to last you the whole festive season, but if you maintain your discipline, it can be stored for up to 10 years. 

Sloe is better

But what if we were to substitute a little gin where traditionally there was rum or brandy?

And even better, what about sloe gin?

If that’s more to your taste, then here’s a simple little mince pie recipe that means you don’t have to mix your spirits – just stick with gin!

These festive pies are made with lashings of sloe gin for a truly festive blast of boozy, fruity, seasonal goodness and they’re really easy to make. We recommend using Sipsmith Sloe Gin for this recipe, with its deep, warming sloe-ness. But you can choose any sloe gin you prefer – or even use your own if you have some home made sloe already in the house.

Mince pies recipe

Ingredients:

Mince pies
  • 300g fresh cranberries
  • 300g dried fruit (cranberries, raisins, apricots etc.)
  • 60g brown sugar
  • 40z Sipsmith Sloe Gin
  • 2tsp cinnamon
  • 2tsp nutmeg
  • 2tsp mixed spice
  • 1 orange

For the pastry:

Mince pies
  • 350g flour
  • 250g unsalted butter
  • 100g sugar
  • 1 egg
  • Icing sugar (to dust)

Method:

Mince pies
  1. Heat the sloe gin and brown sugar in a saucepan, stirring until all sugar has dissolved
  2. Stir in the dried fruit, spices and grate ion the zest from the orange
  3. Add the cranberries and squeeze in the juice from the orange. Leave to stew for 15 minutes, stirring occasionally
  4. Remove from heat and place to the side while you make your pastry
  5. Rub the flour and butter together in a bowl until it forms a crumbly mixture
  6. Add the sugar and egg and knead together into a dough
  7. Roll the pastry out and use a circle cookie cutter to cut dough circles to the right size for your muffin tins
  8. Squeeze the dough circles into your muffin tin and generously fill with mincemeat
  9. Top each pie with a pastry star, sprinkle with sugar and bake in the oven for 18 minutes at 220C
  10. Pour one glass of Sipsmith Sloe Gin for you. Pour another one for Santa. Sit back and hope you’re not on the naughty list.

Written by Steve (with a little help from Ruddles, the gin dog!)

Don’t forget to follow us on our facebook community page to join in the gin discussion.


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