Pimms Cake

I couldn’t think of a better time to make this Pimms Cake. VE Day, a social distanced street party and the most gorgeous weather. Naturally I had to pair it with some Pimms drinks too. Pimms is my favourite drink of all time, as soon as you taste it, it takes you back to memories of summers gone by. Weddings and parties in the sun, drinks with friends and family or sitting in one of my favourite places….my colourful garden.

Did you know there are/were 8 different versions of Pimms?

No. 1 – The most popular and original version, based on Gin
No. 2 – Based on Scotch whisky, and is no longer available
No. 3 – Based on Brandy, known as Winter Cup, currently unavailable, but I do have a bottle…or 2
No. 4 – Based on Rum, and no longer available, this is one I would have loved to have tried
No. 5 – Based on Rye whisky, also no longer available
No.6 – Based on Vodka, this is still produced but in small quantities

Pimms also released two special editions, Strawberry with a hint of mint and Blackberry and Elderflower (This is my favourite).
If you haven’t noticed by now I’m quite a Pimms fan. I think I might have to do a post with all of my Pimms merchandise, but for now, here’s just some of my collection.

I knew I would get distracted, and this is only the beginning. Here’s the recipe.

Recipe

Ingredients

For the cake (This is for 3 separate cakes in a 20in cake tin)

  • 340g Butter
  • 340g caster sugar
  • 6 eggs, beaten
  • 1.5tsp baking powder
  • 340g self-raising flour
  • 3tbsp juice and zest from 1 large orange

To Decorate & Filling

  • 6 tbsp Pimm’s
  • 1 Jar Strawberry Jam (Seedless), or better still Pimms Jam
  • 300ml whipping cream
  • Cucumber, orange slices, strawberries, mint leaves to decorate
  • 3 tbsp Icing sugar, and extra for dusting

Method

Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm cake tins (or do one at a time if you don’t have enough tins). Whisk all the cake ingredients together until fluffy, by hand or in a food mixer. Divide the mixture between the 3 tins, and bake for 20 mins or until golden. Check a knife or skewer comes out clean. Leave to cool for 5 or 10 mins, then transfer to a cooling rack, to cool completely. In the meantime whip the cream, icing sugar and Pimms together, using a handheld mixer, until it’s thick. Once the cake has cooled you can assemble your cake. Spread half of your cream on the bottom layer, top with a layer of strawberry jam (half the jar) , and repeat. Place your top layer on, and have fun decorating the top of the cake. Be creative. You can use a vegetable peeler for the cucumber ribbons.

Serve with a glass of Pimms No. 1

Or maybe even a Pimms No.6

Enjoy.

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