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Luxury Gin Bundt Cake - A Recipe from Little Button Bakery!

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Luxury Gin & Tonic Bundt Cake 

Worsley Gin!


Learn to make this delicious gin and tonic Bundt cake with award winning wedding cake maker, ‘Kate Tynan’ of Little Button Bakery.

Gin is fast becoming one of the most popular spirits of the 21st century.  There are so many different varieties available and new distilleries are popping up all the time.  Gin and tonic is most definitely one of my all time favourite tipples and I love discovering new gin brands and different flavours to try.

One of my most recent discoveries on my craft gin journey has been Worsley Gin.  Actually made less than 20 miles away from where I live, it would have been rude not to give it a try!  With a blend of juniper, pink grapefruit and herbs with a delicate floral finish, Worsley Gin is certainly going to become one of my go to tipples, and is my favourite of the Manchester based Gins available.

Not only did Worsley Gin taste good in a glass, it also packs a flavoursome punch in this simple to make, yet absolutely delicious, gin and tonic Bundt cake.  I chose a Bundt tin rather than a traditional cake tin for this recipe as Bundt cakes just look so pretty when you turn them out, particularly with the gin glaze in this recipe.  A great centerpiece for a summer barbeque or a garden party.

The Bundt cake will serve 12-16 people.

Read on to discover the recipe and how to make it.

Luxury Gin & Tonic Bundt Cake


You will need:


  • 1 x Bundt tin (I like the Nordicware Bundt tins – available on Amazon)
  • Stand mixer if you have one or a large bowl and wooden spoon if not
  • 2 x small saucepan
  • 1 x small bowl
  • 1 x fine grater
  • 1 x citrus juicer
  • I x sieve


  • Turn your oven on to 180°C, 160°C if fan assisted or gas mark 4.
  • Grease your Bundt tin with butter and lightly flour the inside.  Or you can use a baking spray.

Ingredients for the Luxury Gin & Tonic Bundt cake:

  • 400g salted butter at room temperature
  • 8 tbsp whole milk
  • 20 juniper berries
  • 400g caster sugar
  • 6 medium free range eggs (organic if possible)
  • 400g self raising flour
  • 4 limes
  • 2 lemons

Ingredients for the Luxury Gin and Tonic syrup:

  • 150ml Worsley Gin
  • 150ml premium tonic
  • 100g caster sugar

Ingredients for the Luxury Gin glaze:

  • 150g icing sugar sifted
  • 2tbsp Worsley Gin
  • Lime zest to decorate
  • Lime slices or dehydrated lime slices to decorate



  • First crush the juniper berries with the back of a spoon or a pestle and mortar if you have one and add them to the milk in the small saucepan. Heat gently to infuse the milk and allow to cool slightly. Do not boil the milk.
  • Add the butter and caster sugar to the stand mixer and cream together on a medium speed until light and fluffy and pale in colour – cream together in a bowl with a wooden spoon if you do not have a mixer

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  • Add the eggs once at a time and mix until each one is combined.  Don’t worry if the mixture looks a little curdled at this point. 
    TOP TIP: break the eggs into a cup first in case any eggs may be off and to avoid stray pieces of shell getting into your cake mix.
  • Sift the flour into the mixture and mix until combined.
  • Zest the limes and lemons.  Reserve some of the lime zest for decoration. Add the remaining zest to the sponge mixture and lightly mix.
  • Juice 3 the limes and add this juice to the mixture.
  • Using a sieve, strain the juniper berries from the milk (discard the berries) and add the juniper infused milk to the mixture and mix.  Stop when it’s just combined.
    TOP TIP: you may want to sift your icing sugar for the glaze before you do this so you don’t make your sieve wet.
  • Add the mixture to the prepared Bundt tin and smooth down the top.
  • Bake in the oven for 40-45 minutes or until a skewer comes out clean.



Making the Luxury Gin and Tonic syrup:

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  • While the cake is cooking, make the gin syrup.
  • Add the Worsley Gin, the sugar, tonic and juice of half the remaining lime to a small saucepan.
  • Heat over a low heat until the sugar is dissolved.

Adding the syrup:


  • Once the cake is cooked, take it out of the oven but leave it in the tin.
  • Using your skewer, poke lots of holes into the bottom of the cake and lightly pour the gin and tonic syrup over the holes.
  • Allow the cake to cool completely in the tin or it may break when trying to remove it.

Making the gin glaze:

  • In a small bowl, sift in the icing sugar.
  • Add the Worsley Gin and stir until incorporated and there are no lumps.
  • The glaze should run off the spoon.  Add a little splash of tonic if needed.

Adding the gin glaze:

  • Once the cake is cool, remove it carefully from the tin and place on a wire rack.
  • Pour the gin glaze over the cake and allow it to run down the sides.
    TOP TIP: You may want to place a piece of greaseproof paper or cling film under the wire rack to catch the glaze drips.
  • Decorate the cake with the reserved lime zest and lime slices.
  • Let the glaze set before putting the cake on a serving plate.


This gin and tonic cake would make a delicious dessert for a summer barbeque or a garden party.  Serve it paired with a large glass of Worsley Gin and tonic over ice.  The winning combination! 

This recipe was brought to you by Kate Tynan, owner of award winning Manchester based wedding cake company, Little Button Bakery.  To find out more about Kate and her work, you can visit her website here: or find her on Facebook or Instagram on : Little Button Bakery

We’d love to see your Worsley Gin and tonic bakes! Please share your photos with us on social media and tag #worsleygin and #littlebuttonbakery