Apple and Salted Caramel Gin Cake

Firstly, gin should always be in cake. Secondly, this cake may have had to  be rescued.  It isn’t a great thing having to use ingredients twice because ingredients = money and the last thing you ever want is to waste ingredients on a mistake. So what went wrong? Trimming.

I baked this beautiful Apple and Salted Caramel Gin Cake (4 separate layers) and they came out delightfully. Springy, moist and full of gorgeous apple and caramel flavour (from the gin, kindly provided for by the fantastic Poetic License Distillery that do the most delightful gin flavours and from the pieces of apple and cinnamon).

Then came the frosting (one of my favourite things to do) and as I started to layer it on it occurred to me that I hadn’t trimmed the cake! The frosting was falling over the edges panic mode kicked in. Desperately, I trimmed it with the frosting already on which was an extremely nerve-wracking experience (so much mess).

Once the cake was trimmed, a sigh of relief was had. The edges were all the same and although I had to make another batch of caramel sauce and frosting – I didn’t have to re-bake anything so at least that was something and at least my second attempt at frosting was a success.

Apple and Salted Caramel Gin Cake

Anyway,  let’s talk about this Apple and Salted Caramel Gin Cake. So it’s Christmas and as mentioned above, I was sent a beautiful bottle of Baked Apple and Salted Caramel gin from the guys at the fabulous Poetic License Distillery and it made sense to put those luscious flavours into a cake.

The caramel recipe that I used for this Apple and Salted Caramel Gin Cake is my favourite. I have occasionally added some varying ingredients into my caramel before but in order to get that shiny, silky beautiful smooth texture I think this recipe is the best for that.

Apple and Cinnamon with salted caramel gin cake, using poetic licence distillery gin

Apple and Salted Caramel Gin Cake

The Humble P
Get in to the festive season with this delicious Baked Apple and Salted Gin Cake! A beautifully soft cake using a delightful gin liqueur to really get you in the mood for Christmas. 
Prep Time 40 mins
Cook Time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 10 People



  • 2 apples (chopped and diced)
  • 1 tbsp apple and salted caramel gin
  • 1 tbsp cinnamon (heaped)

Apple and Salted Caramel Gin Cake

  • 680 g plain flour
  • 2 tsp baking powder
  • 360 g vegetable oil
  • 170 g brown sugar
  • 90 g granulated sugar
  • 150 ml apple and salted caramel gin (add more to taste)
  • 3 large eggs
  • 2 tbsp cinnamon
  • 1 tbsp nutmeg
  • 1 pinch cloves (ground)
  • 1 pinch cardamom (ground)
  • 1 tsp madagascan vanilla
  • 1 pinch sea salt

Apple and Salted Caramel Frosting

  • 350 g icing sugar (you can use less depending on how much you want to use inside the layers and outside on the frosting)
  • 450 g unsalted butter (you can use less depending on how much you want to use inside the layers and outside on the frosting)
  • 50 g salted caramel
  • 60 ml apple and salted caramel gin

Salted Caramel

  • 360 g granulated sugar
  • 4 oz water
  • 180 ml double cream
  • 170 g salted butter
  • 2 pinches sea salt



  • Peel and dice your apples (I used pink lady apples) in with the brown sugar, cinnamon and gin and leave whilst you make your cakes.

Apple and Salted Caramel Gin Cake

  • Preheat oven to 180C/160C fan/gas 4. Using butter, grease four 3-4" cake rounds and using baking parchment, line the base.
  • In a bowl, mix together your flour, spices, baking powder and salt. 
  • In another bowl, mix together your vegetable oil with your sugar until smooth and creamy. Add in the eggs one at a time so it doesn't curdle and then fold in your dry ingredients before adding your vanilla and apples.
  • Fold in your baked apple and salted caramel gin a little at a time.
  • Spread batter evenly into your baking cake rounds and bake in the oven for 8 minutes. Insert a tooth pick into the middle of the cake and if it comes out clean, then your cake is ready.
  • Place cakes on wire rack to cool. They usually take up to 20 minutes to cool all the way through. If preparing in advance, let cool before covering and putting in the fridge.
  • Once your cake has set and you're ready to layer it, make sure you trim the edges to remove the outside crust. This will allow you to decorate your cake perfectly. 

Apple and Salted Caramel Frosting

  • In a bowl, mix together your butter (softened) with your icing sugar a little at a time until you have a white fluffy consistency. 
  • Add in the gin and the caramel a little at a time.
  • Once mixed, place in the fridge for a few minutes whilst you prepare your caramel so that it stiffens a little. 

Salted Caramel

  • Heat your granulated sugar in a saucepan over medium heat, stirring constantly with a wooden spoon. DO NOT let it burn or catch. 
  • Once sugar is completely melted, add the butter. Bubbling will occur. Stir the butter into the caramel/melted sugar until the bubbling isn't as dramatic and melted. This usually takes around 2 minutes. Using a whisk here is slightly better as it helps separate it from the sugar meaning it smooths out quicker.  
  • Slowly, add in your double cream while stirring. Do not stop stirring as the bubbling will start up again. Stir for around a minute until fully combined.
  • Remove from heat and stir in your salt. Allow to cool down before using as a topping. 
Keyword Apple and Salted Caramel Gin Cake, Cake, Gin, Recipe, Salted Caramel


  • You can use any apples you like. You can also add raisins or even pear.
  • I add pecans to my frosting to give an extra bit of texture. I caramelise mine.
  • The caramel can be made in advance and can be kept for up to one month. You can microwave it to soften it too if it is too hot (microwave only for up to 10 seconds at a time).
  • If you like this recipe you might like my Pumpkin Pie with Caramelised Pecans.

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