For the Cake
175g caster sugar
175g unsalted butter
3 large eggs
zest of 1 grapefruit
175g self-raising flour
pinch of salt
1 tsp crushed pink peppercorns (optional)
70ml pink gin
For the Drizzle
100g caster sugar
3 tbsp pink gin
Juice of one fresh grapefruit
For the Glaze
Red food colouring (optional)
120g icing sugar
2 tbsp tonic water
Preheat the oven to 180c. Crush your pink peppercorns in a mortar and pestle, then chop with a sharp knife to ensure they are finely crushed.
In a large mixing bowl, cream together the butter and sugar until pale and fluffy. Slowly beat in the eggs and grapefruit zest.
Fold in the flour, pepper and salt, then mix in the pink gin until combined.
Pour the batter into your loaf tin and bake for around 40 minutes, until the cake gently bounces back and a skewer comes out clean.
Whilst the cake is baking, pour the grapefruit juice and sugar into a saucepan, and gently heat until the sugar is dissolved. Stir in the pink gin and remove from the heat.
Once the cake has come out of the oven, skewer holes across it and pour over half of your drizzle. Allow the cake to cool for 5 minutes and then pour over the remainder of the drizzle.
Meanwhile, mix together the icing sugar, a dab of food colouring and the tonic water. Leave for 10 minutes, as the icing sugar will continue to dissolve and create a runnier consistency.
Once the cake has cooled, pour on the glaze and allow it to run down the edges – you can add a splash of extra tonic to the mix to get a runnier consistency. Decorate with grapefruit wedges.
Recipe Credit: UK Craft Gin Club