Buttermilk pound cake with Pimm’s-soaked fruits
A recipe for Pimm’s that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries.
Ingredients
For the Pimm’s-soaked fruits
- 250ml/9fl oz Pimm’s or similar fruit 'cup'
- 1 vanilla pod, split
- 250g/9oz caster sugar
- 200g/7oz strawberries, hulled
- 3 kiwi fruit, peeled and thickly sliced
- 100²µ/3½´Ç³ú raspberries
- 150²µ/5½´Ç³ú blueberries
For the buttermilk pound cake
- 375g/13oz plain flour
- ½ tsp baking powder
- 500g/1lb 2oz caster sugar
- pinch salt
- 225g/8oz butter, softened, plus extra for greasing
- 6 free-range eggs
- 1 vanilla pod, seeds scraped out
- 1 unwaxed lemon, zest only
- 225ml/8fl oz buttermilk
- clotted cream, to serve
Method
For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.
Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.
Preheat the oven to 165C/325F/Gas 3.
For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.
Place the butter into a separate bowl and beat in the eggs, one at a time. Add the vanilla seeds and lemon zest and mix well.
Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.
Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.
Transfer to the oven and bake for about 1½hours, or until golden-brown and a skewer inserted into the cake comes out clean. Allow to cool slightly in the tin, then turn out onto a cooling rack to cool completely.
To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits.
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