Boozy Baking with Craft56° - Two Autumnal Equinox Recipes
Can you believe it’s almost the end of September already? It feels like only a few days ago since we were all basking in Scotland’s summer heatwave! Now that the leaves are beginning to change colour and the nights are slowly but surely beginning to draw in, this month we’re bringing you two cake recipes which are simple to bake but sure to impress!
Our first recipe, a G&T Drizzle Cake, is an ideal way to wave goodbye to summer and those summer days spent in the garden with your favourite tipple. It’s a light cake that’s straightforward to make but still packed full of your favourite gin and citrus fruits!
If you fancy something more autumnal and warming then our second recipe, a Toffee Apple Rum Cake, will do just the trick. The rum makes this cake the perfect way to welcome Autumn and the toffee apple flavour makes it perfect for Halloween too!
Each recipe is created with some of our very own craft gins and rum available from our website, and we’d love to see your own creations too. Use #Craft56 to show us your showstoppers or send us an email at firstname.lastname@example.org.
G&T Drizzle Cake
If a gin and tonic is your go-to tipple, then this G&T Drizzle cake is an ideal recipe for you to say goodbye to this year’s summer. The cake is straightforward to create, with the drizzle and icing becoming the real stars of the show. What’s more, you can be quite creative with this recipe as there are several gins and citrus fruits you can use to make your own bespoke version which is sure to impress!
With so many craft gins to choose from, we would highly recommend the fresh citrus tasting notes found in Granite North Scottish Gin. Founded in 2016, Granite North is a smooth London Dry style gin which is packed with flavour and inspired by the rugged Highland peaks and ancient forests. Handcrafted in small batches, Granite North is made using traditional botanicals as well as grapefruit, lemon, bay leaf and grand fir needles and is distilled using water from the Cairngorm Mountains. Its clean, fresh style makes this gin an ideal choice for our G&T Drizzle cake, but feel free to experiment with some of our other citrus gins!
When it comes to tonic, Bon Accord (our latest website addition) is the perfect choice here. Made in Edinburgh, either their original or light tonics are specially formulated to enhance the flavours of your chosen gin and make the perfect mixer for the growing number of Scottish craft gins.
Whichever citrus fruit you choose to use for the garnish, we loved adding the zest on top to turn it into a real showstopper. Who knew adding a little of your favourite G&T to a classic cake recipe could taste so good?!
For the cake:
- 200g unsalted butter
- 200g caster sugar
- 200g self-raising flour
- 4 medium eggs
- The zest of your chosen citrus fruit (lemon, lime, orange etc.)
For the drizzle:
- 75g caster sugar
- 3tbsp gin
- 3tbsp tonic
For the icing:
- 200g icing sugar
- 4-5tbsp gin
- Your chosen citrus fruit, zested and/or cut into thin slices
- Preheat your oven to 180°C or 160° for a fan-assisted oven. Grease a 2lb loaf tin with greaseproof paper.
- Beat the butter and sugar together for about 5 minutes with an electric whisk in a mixing bowl until they become light and fluffy.
- Add in the eggs one at a time, making sure to beat the mixture well after each addition.
- Gently fold in the flour using a spoon or spatula, followed by the gin and citrus zest .
- Once everything has combined, spoon the mixture into the loaf tin and bake in the oven for 45-55 minutes. (Remember our GBBO inspired tip: You can check if your cake is ready by inserting a skewer into the centre, if it comes back out clean, it’s ready!)
- Take your cake out of the oven and leave it to cool in the loaf tin.
- Meanwhile, make the drizzle syrup by heating the caster sugar, gin and tonic water in a small pan over a low heat and stirring until the sugar has dissolved. Once this has happened, turn off the heat.
- Using either a skewer or fork, poke holes into the cake and then pour the drizzle syrup over it.
- In a small bowl, add icing sugar and gradually mix in the gin until you reach a thick, pourable consistency.
- Once your cake has cooled, remove it from the tin. Then pour your icing over the cake, sprinkle over some of the citrus fruit zest and/or add some thinly cut slices of it too!
Toffee Apple Rum Cake
Our other recipe for this month is a delicious toffee apple rum cake. Now that the nights are drawing in and the leaves are beginning to turn, we thought this cake would make the perfect way to welcome Autumn! What’s more, the toffee apple flavour makes this an ideal cake for Halloween too. You can serve the cake as it is, but we loved serving ours warm and with a dollop of cream to really bring out the flavours.
You can use any rum in this cake, but we especially love the smooth taste of Carnoustie Distillery’s Toffee Apple Rum Liqueur. Launched in September 2017 by Billy & Jory Duncan – a father and son team who operate from their garden shed, Carnoustie Distillery is possibly the smallest distillery in the UK! The Toffee Apple Rum is not as sweet as it sounds as the initial sharpness of green apple gives way to a sweetness from the toffee which makes it the perfect addition to this recipe.
- 225g self-raising flour
- 1 teaspoon baking powder
- 225g caster sugar
- 2 large eggs
- 150g melted butter
- 225g cooking apples, peeled and cut into chunks or thin slices
- 4-5 tablespoons of Rum
- 2 tbsp icing sugar, to decorate
- Pre-heat your oven to 160°C. Grease an and line an 8-inch round cake tin with greaseproof paper.
- In a large bowl, sift the flour then add the baking powder, sugar, eggs, and melted butter together. Beat for around 1 minute until everything becomes mixed together.
- After this, stir the apples into the same bowl and add in your chosen rum too.
- Spread the mixture into your cake tin.
- Bake for 1-1 ½ hours until the cake is golden and begins to shrink away from the sides of your cake tin.
- Leave the cake to cool in the tin then turn onto your baking dish and remove the parchment. Sift some icing sugar over the top and serve.
We hope you’ve enjoyed reading our Boozy Baking recipes 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. Happy baking!