Boozy Baking with Craft56° - Halloween Special
Our boozy bake this month is the perfect recipe to make you feel warm inside on a cold, dark winter night. What's more, our choice of gin was inspired by Halloween too!
We've baked a Spiced Plum and Rhubarb Gin cake using Solway Spirits' Rhubarb Crumble Gin. We love the Rhubarb Crumble Gin (we normally drink with ginger ale) as it's as refreshing as it is warming and perfect for a cosy night in front of the fire. In addition, with it also being Halloween, we couldn't see past using a Solway Spirits gin given the eerie, gothic label design on the bottle.
About the Gin:
Launched in the summer of 2017, the Rhubarb Crumble Gin was inspired by two of Andrew - the founder of Solway Spirits - favourite things; rhubarb crumble and gin! The Solway Spirits Classic Gin is infused with locally grown rhubarb, vanilla and torrified wheat, giving the gin its subtle pink colour as well as it's delicious flavour. It takes the classic rhubarb and custard combination to a whole new level!
If you're keen to have a go and try this for yourself, check out our recipe below.
- Preheat oven 180°C (160°C fan) mark 4. Grease and line a 20cm cake tin. Cut each half of a plum into 4 pieces, put aside.
- In a jug whisk together the Rhubarb Crumble gin, lemon zest, buttermilk and vanilla. Put to one side. Mix together the plain flour, baking powder, cinnamon, nutmeg and sea salt. Put aside.
- In a large bowl beat together the butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mix to ensure the mixture is fully combined. Whisk in the buttermilk mixture. Make a small well in the middle of the dry ingredients then slowly add the buttermilk mixture, whisking constantly.
- Spoon into the greased tin. Place the plum slices around the cake and sprinkle over the tablespoon of demerara sugar. Bake for 50min-1hr until a skewer inserted into the cake comes out clean.
- Add the plum jam to a small saucepan and heat over a gentle heat until liquid. Remove cake from oven and leave to cool in the tin for 5min before tipping onto a wire rack. Brush the warm jam all over the top of the cake.
- Cut into slices and enjoy!
Disclaimer: although one half looks more 'enthusiastically baked', this is simply down to not distributing the brown sugar evenly!
It was easy to make and did taste great. We served with some plums and a warm plum jam sauce. However, next time we'll serve with some warm custard as this would be outstanding!
We hope you’ve enjoyed reading our Boozy Baking recipe for this month, and don’t forget to tag us in any of your creations using #Craft56 or by e-mailing us at email@example.com.
To get started, get your bottle of Solway Spirits Rhubarb Crumble Gin today.