A few weeks ago, we visited Dillon's Distillery in the heart of Niagara wine country. Our tour exposed us to the Dillon's starting lineup with basics including unfiltered gin, dry gin, method95 (vodka), and white rye. and specialties including strawberry gin, limoncello, cherry gin and rose gin. We were also introduced to the line of bitters: pear and angelica, lime and lemon, orange and ginseng, wormwood and hops, and strawberry and rhubarb.
Stemming from the strawberry and rhubarb pairings, we were inspired to make a twist on the traditional gin and tonic cocktail with this Strawberry Gin and Rhubarb Bitters Glaze Cake. Moist, boozy and fruity, this cake is the perfect balance of delicate and decadent. With subtle strawberry, refreshing and zesty lemon, this end of summer cake is topped with a gin glaze, giving a light berry botanical flavour to the spongy cake.
Thanks again to Dillon's
Bon appetit xo
Chef Sous Chef
Dillon’s Strawberry Gin and Rhubarb Glaze Loaf
- ¾ cup butter room temperature
- ¾ cup white sugar
- 4 large eggs
- 1 ¼ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 lemons tested
- 1 lemon juiced
- ⅓ cup Dillon’s Strawberry Gin
- 3 tablespoon Dillon’s Strawberry Gin
- 1 tablespoon lemon juice
- 10-15 dashes Dillon's Rhubarb Bitters
- No. 1 | Place butter and white sugar in the bowl of your stand mixer with batter paddle. Mix at med-high speed until light and fluffy, about 5 minutes.
- No. 2 | Add eggs one at a time while mixing at low-medium speed until combined.
- No. 3 | In a separate bowl, mix together flour, baking powder, salt and lemon zest.
- No. 4 | Add flour mixture to stand mixer and mix until just combined.
- No. 5 | Add lemon juice and gin and stir until just combined.
- No.6 | Place batter in greased 8” x 4” loaf pan.
- No. 7 | Bake for 50 mins. Remove from oven and do the knife test to ensure doneness.
- No. 8 | While cake is cooling, make the glaze.
- No. 9 | Whisk together, strawberry gin, lemon juice, bitters, and icing sugar.
- No. 10 | Using a skewer, poke holes all over the top of the cake.
- No. 11 | Place the cake on a cooling rack over a pan and drizzle the glaze on the top of the cake.
I used regular gin for this recipe and it was really good. It was so moist.
Chef Sous Chef says
Thanks for trying Maggie! We haven't tried it yet with regular gin but I imagine it's still delicious!