Prep Time: 25 minutes

Cook Time: 40 minutes

Serving: 8-10 people

A Word From The Cook

“super moist with aromas of citrus and herbaceous”

Ingredients

• 3 Limes
• 30 Juniper Berries (dried), more for garnish
• 2 Eggs
• 1/2 Cup Vegetable Oil
• 3/4 Cup White Sugar
• 1 Tbsp Vanilla Extract
• 2. Cups Flour
• 2 Tsp Baking Powder
• 2 Tsp Baking Soda
• 1/2 Tsp Salt
• 2/3 Cup Gin (divided 1/3 each)
• 3/4 Cup Tonic Water (not flat)
• 2 Cups Icing Sugar

Instructions

Cake:

1. Spray a bundt pan with cooking spray.
2. Pre-heat oven to 350° F.
3. Zest all 3 limes and set aside.
4. Juice the 3 limes set aside.
5. Using a ‘Muddle’ smash the Juniper berries until finely ground / flakey, set aside.
6. Beat the eggs, oil, vanilla and sugar in a mixing bowl until smooth.
7. Add the sifted flour, baking powder, baking soda and salt to the mixture and continue to mix on low speed.
8. Gradually add 1/4 cup of the lime juice and 1/3 cup of the gin and beat on low until smooth.
9. Add the lime zest and juniper berries and beat just until the are integrated into the mixture.
10. Remove bowl from mixer and with a spatula fold in the tonic water.
11. Pour into greased bundt pan.
12. Bake for 40 minutes.    Done when a toothpick inserted into the centre comes out dry.
13. Let stand on wire rack while cake cools for about 45 minutes before turning upside down onto a cake plate.

Glaze:

1. Combine 2 cups of powdered icing sugar, 1/3 cup of gin and 1 tbsp of lime juice in a small sauce pan.
2. Whisk while heating on medium for about 1 minute.   Remove from heat and continue whisking as mixture thickens slightly.
3. Spoon 1/2 the mixture over the cake, letting the glaze run over the edges and onto the plate.
4. Let that sit for about 5 minutes then add the rest of the glaze on top of the 1st layer.   I often like to add a bit of food coloring to the 2nd batch to increase the optics of the glaze (completely optional).
5. Serve with real whipped cream, and grate some lime zest over the whipped cream and cake.