https://theginbaker.com/images/raspberry-and-rose-gin-bundt-cake.png Raspberry & Rose Gin Bundt Cake | Botanical Dessert | The Gin Baker
Gin Cakes

Raspberry and Rose Gin Bundt Cake Recipe

This Raspberry and Rose Gin Bundt Cake is a sophisticated masterpiece, blending the tartness of fresh raspberries with the delicate floral notes of rose water and aromatic gin. A moist, golden sponge is finished with a vibrant pink gin icing, making it the ultimate showstopper for any high tea or garden celebration.

Raspberry and Rose Gin Bundt Cake
Prep
20 min
Bake
55 min
Serves
12
Level
Medium
Per serving
385 kcal

Method

  1. Preheat your oven to 350°F (175°C) and generously grease a 10-12 cup Bundt pan with butter and a light dusting of flour.

  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.

  3. Add the eggs one at a time, beating well after each addition. Stir in the rose water.

  4. In a separate bowl, whisk together the flour, baking powder, and salt.

  5. Gradually add the dry ingredients to the butter mixture, alternating with the Greek yogurt and the dry gin, beginning and ending with the flour mixture.

  6. Gently fold in the fresh raspberries by hand to avoid crushing them and turning the batter completely pink.

  7. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.

  8. Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.

  9. Allow the cake to cool in the pan for 15 minutes before carefully inverting it onto a wire rack to cool completely.

  10. Prepare the glaze by whisking the powdered sugar with pink gin and a teaspoon of raspberry juice (for color) until smooth. Pour over the cooled cake and let it set before serving.

Notes from the kitchen

Toss the raspberries in a tablespoon of flour before adding them to the batter to prevent them from sinking to the bottom of the pan.

Ensure all your ingredients, especially the eggs and yogurt, are at room temperature to prevent the batter from curdling.

Use a floral-forward gin like Hendrick's or a specific botanical rose gin to amplify the flavor profile.

Wait until the cake is completely cold before glazing, otherwise the icing will soak in rather than sitting beautifully on top.

Questions

Can I use frozen raspberries?
Yes, you can use frozen raspberries, but do not thaw them beforehand. Toss them in flour while still frozen to minimize color bleeding into the batter.
What is the best gin to use for this recipe?
A London Dry gin works well, but a botanical gin with citrus or floral notes, or even a dedicated pink gin, will enhance the rose water characteristics best.
How long does this cake stay fresh?
The cake remains moist for up to 3 days if stored in an airtight container at room temperature, or up to 5 days in the refrigerator.
Can I make this alcohol-free?
You can replace the gin with tonic water or additional Greek yogurt and a splash of lemon juice, though you will lose the distinct botanical depth.

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