The UK will celebrate the coronation of His Majesty King Charles III on the bank holiday weekend of 6th-8th May 2023. And, what better way to celebrate a coronation than with a Pimm's cake!
The popular Summer cocktail has been turned into a delicious loaf cake, covered in oranges, strawberries and cucumber, and then soaked in Pimms and lemonade syrup. Get inspired to bake this coronation bank holiday weekend with our King's Coronation Cakes and Bakes collection.
Advertisement - Continue Reading Below
Yields:
10 serving(s)
Prep Time:
25 mins
Cook Time:
55 mins
Total Time:
1 hr 20 mins
Cal/Serv:
343
Ingredients
For the cake
200g
(7oz) unsalted butter softened, plus extra to grease
200g
(7oz) caster sugar
3
large eggs, beaten
200g
(7oz) self-raising flour
1/2 tsp baking powder
Finely grated zest ½ orange
75ml
(3 fl oz) Pimms
For the syrup and the glaze
50ml
(2 fl oz) lemonade
15
(½oz) caster sugar
4Tbsp.
Pimms
Zest of 1/2 orange, peeled into strips
8
fresh mint leaves
2Tbsp.
seedless strawberry jam
To decorate
Selection of fruit, such as strawberry halves, orange slices and cucumber slices
A few mint leaves
Stripy paper straws, optional
Directions
Step 1
Preheat oven to 180°C (160°C fan) mark 4. Make the cake. Grease and line base and sides of a 900g (2lb) loaf tin with baking parchment, making sure that the parchment comes up a about 4cm (11/2in) higher than the sides of the tin.
Step 2
In a large bowl beat butter and sugar with a handheld electric whisk until light and fluffy, about 3min. Gradually add eggs, beating well after each addition.
Step 3
Fold in flour, baking powder and orange zest, followed by the Pimms. Spoon into prepared tin and bake for 55min-1hr or until a skewer inserted into the centre comes out clean.
Step 4
Meanwhile, make the Pimms syrup. Put the lemonade, caster sugar and 3tbsp Pimms in a small pan and heat gently to dissolve the sugar. Bring to the boil, then remove from the heat and add the zest strips and mint leaves to the pan to infuse. Set aside to cool.
Step 5
When the loaf comes out of the oven, poke holes all over the top with a skewer. Strain the syrup into a jug and slowly drizzle over the Pimms syrup. Leave cake to cool in tin on a wire rack.
Step 6
When ready to serve, level off the rounded top using a serrated knife. Invert the cake on to a serving plate so the bottom becomes the top, then peel off the parchment. Make the glaze. Put the jam with the remaining 1tbsp Pimms in a small pan and whisk over a low heat until smooth. Spoon glaze over the cake and decorate with the fruit. Sprinkle over the mint leaves, poke in the paper straws and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
