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Gin and Tonic Madeira Cake

Ingredients (1 Cake- 12 Portions)

  • 500g Wright’s Madeira Cake Mix
  • 180 ml Tonic Water (non-diet)  
  • 20ml Lemon Juice
  • 60ml Vegetable Oil
  • Lemon Zest from the rind of a lemon
  • 3 - 4 Lemon Slices
  • 2 heaped tablespoons Icing Sugar
  • 150ml Gin
  • Sherbet fountain (lose the liquorice!)
  • 1 Sprig Fresh Mint  

Method

  • Place the cake mix, tonic water, lemon juice and oil into a bowl.
  • Mix together to form a smooth batter.
  • Add the lemon zest and mix again.
  • Pour into a well greased or pre-lined (2lb) loaf tin.
  • Bake in a lower half of a preheated oven 170°C (340°F, Gas Mark 3-4) for approximately 55-60 minutes.
  • Remove from tin and place on a wire tray.
  • Prod the warm cake all over with a fork or skewer. 
  • Taking the 2 heaped tablespoons of icing sugar, tip out the sherbet from the Sherbet Fountain and add the 150mls of Gin.
  • Mixed together and brush or pour the Gin drizzle all over the cake.
  • Decorate with slices of lemon.