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Pimms Loaf Cake
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Pimms Loaf Cake

Citrus cake with a Pimms syrup, topped with whipped cream and fresh fruit
Course Dessert
Cuisine British
Keyword Cake
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10
Calories 446kcal
Author thebakingexplorer

Ingredients

For the Pimms syrup

  • 150 ml Pimms
  • 50 g Caster sugar
  • 2 tbsp Citrus fruit juice

For the cake

  • 200 g Butter or baking spread
  • 200 g Caster sugar
  • 4 Eggs large
  • 200 g Self raising flour
  • 1 Lemon zest only
  • 1 Lime zest only
  • 1 Orange zest only

For decoration

  • 200 ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Fruit of your choice, I recommend strawberries, orange slices, cucumber rolls and mint leaves
Metric - US Customary

Instructions

  • Pre-heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
  • Mix together the butter (or baking spread) and caster sugar, ideally using an electric mixer, until light and fluffy
  • Add the eggs, and whisk in until smooth
  • Add the lemon, orange and lime zest and mix in. Keep the zested fruits as you can use their juice for the syrup
  • Whisk in the flour gently until fully combined
  • Pour the mixture into the loaf tin and bake for an hour, or until a skewer inserted in the centre comes out clean
  • While the cake is baking, make the Pimms syrup
  • Juice the lemon, lime and orange that you zested for the cake into the same bowl, and add 2 tbsp of the juice to a sauce pan along with the Pimms and caster sugar
  • Heat on a low heat until the sugar has dissolved then boil for 5 minutes, stirring frequently. Pour into a bowl and leave to cool
  • When the cake comes out of the oven, poke it all over with a thin skewer, then brush the syrup all over it. Leave the cake to cool fully in the tin
  • To decorate, whip up the double cream with the icing sugar and vanilla extract and pile it on top of the cake
  • Add fresh fruit of your choice, I recommend strawberries, orange slices, mint leaves and cucumber rolls. To create the cucumber rolls use a vegetable peeler to peel strips off a cucumber and roll them up
  • Serve immediately, store leftovers in the fridge and eat within 2 days

Nutrition

Calories: 446kcal | Carbohydrates: 44g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 176mg | Potassium: 111mg | Fiber: 1g | Sugar: 28g | Vitamin A: 924IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 1mg