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Gin & Grapefruit Drizzle

14 May 2020

The Scoop


225g softened butter

225g caster sugar

250g self raising flour

finely grated zest of 1 grapefruit

4 medium eggs

100ml citrus gin (or milk)

For the drizzle

juice of 1 grapefruit

100ml Grapefruit Liqueur

50g granulated sugar


200 g Icing Sugar

3-4 tbsp Grapefruit Liqueur

Half Grapefruit Zested


1.Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 900g loaf tin, measuring 20x9cm on the base, 8cm deep. Beat together the butter, sugar, flour, grapefruit zest, and eggs until pale and creamy, using an electric whisk, then gradually mix in 100ml gin (or milk), to give a mixture that drops easily from a spoon.

  1. Scrape into the prepared tin and gently press a rosemary sprig into the top of the cake. Bake in the oven for 1hr-1hr 15 mins. The cake should be well risen, golden brown and firm to the touch; a skewer inserted into the centre should come out clean. Remove from the oven and sit the tin on a cooling rack over a baking tray to catch any drips.
  2. Mix the grapefruit juice with the gin liqueur and granulated sugar. Poke holes in the cake with a skewer or cocktail stick and gradually drizzle the gin and grapefruit syrup all over, allowing it to soak in. Leave to cool completely in the tin. Store in a cake tin.
  3. Once the cake has cooled, remove it from the tin. In a small bowl, add your Icing Sugar, and gradually mix in the Gin till you get a thick pourable consistency. You don’t want it too thin otherwise it will all run off. Pour the Icing over the cake, and sprinkle over some grapefruit zest for decoration.

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