Lemon, Grape, Sloe Gin Cake. Now try and say that 5 times fast. Or not, and just enjoy this INSANELY magical cake right here, that I’ve whipped up with fresh lemon, coronation grapes and sloe gin.
The gram knows how much I love to experiment with boozy desserts. I had #IceCreamSundazeee last pretty much all summer long, an outstanding Strawberry Lavender Gin Cheesecake that I really need to whip up again, and boozy floats with beer! A recent trip to the market though, left me with a ton of Ontarios Coronation Grape. They have a thick skin that give this bitter taste, but the inside is so sweet and juicy that it had me excited to bake up something unique.
I once made this lemon blueberry cake from Natasha’s Kitchen, and I was obsessed with it! With that in mind, and referencing the Bobbette and Belle book, I came up with this little number here. When I was trying to pair a spirit with this cake, tea kept coming to mind, and one of my favourite liqueurs to use is a Sloe Gin! Tea + Gin just seemed to make all the sense in the world.
Mind you, the first round of this cake didn’t really turn out. It was TASTY, but you couldn’t get the hint of gin for a second, so I went back to the drawing board, and switched a few items. I threw in more flour and added more Sloe Gin PLUS a dash of Empress Gin as well. With the purple colours already flowing, why not?! I knew I needed a dash of Gin to get more of the Sloe Gin to shine. I added a bit too much flour with this recipe, but I’ve already adjusted the recipe below to give you EXACTLY what you need for the perfect cake! Excited for a tasty treat? You should be, because it’s definitely one of my FAVOURITES on the website!
Lemon Grape Sloe Gin Cake
Say this 5 times fast, or not and just whip up this outstanding, zesty cake!
– Difficulty: Intermediate
- 2 1/3 cup All Purpose Flour
- 3/4 tbsp Baking Powder
- 1/2 tsp Salt
- 1 cup Sour Cream
- 1 tsp Baking Soda
- 1/2 cup Unsalted Butter room temperature and cubed
- 1 cup Granulated Sugar
- 2 Large Eggs
- 1/3 cup Lemon Juice
- 2 Lemons for zest (and juice)
- 1 tsp Vanilla Extract
- 2.5 tbsp Sloe Gin + dash
- 2.5 tbsp Empress Gin
- 2 cups Coronation Grapes
- 1/2 tbsp Cornstarch
- 1 tsp Cinnamon Powder
- Icing Sugar for topping
Preheat oven to 365 degrees F, grease 9 inch springform circular pan and line the bottom with parchment paper.
Grab 1 large and 1 small sized bowl. In large bowl, whisk your flour, baking powder and salt. In small bowl, add sour cream and baking soda and set it aside.
Plug in your Standup mixer with the paddle attachment and add your eggs and sugar. Mix at Low-med, until it starts to become light and fluffy (approximately 3-5 minutes).
Increase your speed to medium and add your eggs one at a time. Ensure that all sides and bottom are incorporated, stop the machine when you have to to do this.
Add Lemon Juice, zest, followed by vanilla extract, sloe gin and gin at low-medium speed.
Next, you'll want to add the flour and sour cream mixture in parts. First start off with dumping 1/3 of the flour mixture, and mix low-med until combined, stop and add 1/2 of the sour cream, again until combined (DON'T OVERMIX), followed by 1/3 flour, then last half sour cream, then last bit of flour. Again, do not overmix.
Prep your coronation grapes, by grabbing a small bowl and adding cornstarch, cinnamon and dash of Sloe Gin, and give this a quick stir until combined. Stir in your coronation grape. Try not to bruise or pierce them.
Add half of the cake mixture to the prepped springform pan and add half of the grape mixture. Once that's done, grab the rest of the cake mixture and add it on top, making sure to cover the initial grapes. Add the rest of the grapes on top (you can LIGHTLY press it down as well).
Toss into the oven for approximately 45 minutes. It is done when your toothpick comes out clean from the centre. Let it sit for 15 minutes at room temperature (on top of cooling rack), before removing the springform pan. Sift Icing sugar on top.