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Pimm's cake

Pimm's cake


A feast for the eyes, with enough Pimm's left for a glass or two

  • Feeds 16 Feeds 16
  • Ready in 1 hour 20 minutes

Each serving contains

  • Energy
    1775kj 425kcal
  • Fat
    High 34%
  • Saturates
    High 72%
  • Sugar
    High 34%
  • Salt
    Low 34%

% of adult’s reference intake | Carbohydrates per serving : 48g


  • 275g Co-op unsalted butter, softened, plus extra for greasing
  • 275g caster sugar
  • Zest of 1 orange
  • 2 tbsp Pimm's
  • 5 Co-op British eggs
  • 275g Co-op self raising flour
  • 1 1/2 tsp baking powder
  • For the drizzle:
  • 100ml Pimm's
  • 100g icing sugar
  • For the butter icing:
  • 150g Co-op unsalted butter, softened
  • 150g icing sugar
  • Juice of 1/4 orange
  • 2 tbsp Pimm's
  • To decorate:
  • 1/2 orange
  • 400g Co-op British strawberries
  • 1/4 cucumber
  • handful fresh mint leaves


  1. Preheat the oven to 180°C/fan 160°C/Gas 4
  2. Butter a deep, 20cm cake tin and line with greaseproof paper
  3. Beat the butter, sugar, orange zest and Pimm's together
  4. Add the eggs one at a time, with a bit of flour after each
  5. Keep beating, gradually adding the rest of the flour and the baking powder
  6. Spoon into the cake tin and bake for 30 mins, then cover the top with greaseproof paper and bake for another 20 mins
  7. Leave to cool
  8. Melt the Pimm's and icing sugar together in a small pan on a low heat, then gently bubble for about 10 mins to make a syrup
  9. Prick the cake all over with a skewer
  10. Pour most of the syrup over the cake and leave to cool
  11. Beat the buttercream ingredients together until pale and fluffy
  12. Cut the cake into 3 equal layers horizontally, then stack them on top of each other, spreading buttercream in between, ending with a layer of buttercream on the top
  13. Decorate with fruit, cucumber, mint and the remaining syrup

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