Pimms Bundt Cake, Pimms is a quintessentially British Drink and is normally drunk in the summer, it is essentially a spirit and you add some cucumber, lemonade, orange, strawberries, lemon and mint, it is all mixed into a large jug then drunk with friends or if you are greedy, by yourself.
This Pimms Bundt Cake was supposed to be a for desert for a dinner party which got postponed, but I only found out once I had put the cake in the oven, so I decided to go ahead and make it in any event. I know that everyone at the party liked Pimms and I had bought a load of pimms at the end of last summer which we needed to drink, and I thought why not make a Pimms Bundt Cake, I did some research online and saw this cake from Dolly Bakes which looked nice, however she used orange and lemon extract as well as tinned Pimms which I don’t like and I am also not a big fan of extracts as I find them very sweet.
So, I used certain elements of that and decided to use some elements of this recipe from Domestic Sluttery for a pimms loaf cake and then the rest I sort of free styled, but it came out perfectly and as we are still at the beginning of summer, I thought I would share it with you sooner than later, as to be honest, it really is quite tasty.
You will see that this is called a Pimms Bundt Cake, so yes, it is better if made in a Bundt tin, you can buy them on amazon if you google Heritage Bundt Pan, yes they are expensive, but they are so well made that they will last you a long time and to be fair you could probably pass them on to your children or your friends children or your siblings children they are that well made.
You can however make the Pimms Bundt Cake, in a normal round cake tin if you wish, it will work out just fine, I would prefer it if you made it in a Bundt Tin however, that’s just how I am, and your friends and whoever you make it for, would also prefer if you made it in a Bundt Tin so they can all go “Oooooh and Aaaaaah, what a lovely cake”. Then you will be like all blushing and going, “awww shucks” that’s really nice, so everyone wins really.
The Pimms Bundt Cake is a must summer make this year, so if you are stuck for a cake to make, then I suggest that this is the one to make, without further ado, here is the recipe.
If you are looking for a different kind of cocktail bundt cake, why not check out this Bee’s Knees Lemon Honey Bundt from Food Lust People Love, a wonderful lady called Stacey who helped me my questions relating to the turning of this cake into a bundt.
Oh and if you are having a BBQ, then why not add these Barbecued King Prawns to the menu?
This Pimms Bundt Cake which is simply delicious and a complete must (in my opinion) this summer. So make it and you will see. Seriously.
Pimms Bundt Cake
A typically English Drink, this Pimms Bundt Cake will make a great addition to your baking this summer.
- Prep Time: 30 minutes
- Cook Time: 1 1/2 hours
- Total Time: -26058498.7333 minute
- Yield: 1 Cake 1x
For the Pimms Cake:
- 225 grams unsalted butter softened
- 100 ml vegetable oil
- 600 grams golden caster sugar white will also work
- 450 grams plain flour
- 1/4 tsp salt
- 5 large eggs
- 1 Zest of 1 orange
- 1 zest of 1 lemon
- 1/2 Juice of half an orange
- 1/2 juice of half a lemon
- 1/2 bunch mint leaves finely chopped
- 100 ml Pimms
- 130 ml lemonade
- 2 tbsp Pimms
- 100 grams icing sugar
- Preheat the oven to 160 degrees without the fan. Prepare your bundt tin by spraying throughly with non stick cake spray and dusting with a little flour, alternatively, butter the bundt tin and dust with flour, set aside until ready to use.
- Using a hand mixer, in a large bowl, beat the butter and sugar together until light and fluffy, about 5 minutes. Then add the vegetable oil and beat until combined.
- Add the eggs one at a time, beating throughly after each egg has been added to ensure that the egg is fully incorporated, it may also be worth scraping the side of your bowl down between each egg. If the mixture looks like it is splitting, then add a teaspoon of flour.
- Mix the pimms and lemonade together in a jug until combined, finely chop the mint leaves. Add the salt to the flour.
- Sieve a third of the flour and salt into the cake batter (the eggs and butter and sugar mixture), then fold it into the cake batter.
- Add a third of your Pimms and lemonade to the cake batter and fold this in to combine, it will take a little time, but it does get incorporated. Sieve another third of the flour and salt into the mixture and fold it in, then another third of the pimms and lemonade. Finally sieve the last third of the flour into the batter and fold it in. Fold the remainder of the Pimms in and combine well.
- Zest the orange and the lemon into the cake mixture, cut each in half and then add the juice of one half of each orange and lemon into the cake mixture and add the chopped mint leaves and then carefully mix everything to combine.
- Pour the batter into the prepared cake tin, and bake in the oven for unto an hour and a half, or until a skewer into the middle of the cake comes out clean.
- When it is ready, remove from the oven and allow to cool for about 15 minutes in the tin before carefully turning out. It should just fall out of the tin.
- Whilst your cake is cooling make the icing. Simply add the two tablespoons of Pimms to the icing mixture and mix until just combined. You do not want it to be too runny, so it needs to be quite thick otherwise it will just run down the cake and won’t look very nice. If it is a bit to runny, add a little bit more icing sugar until you reach the right consistency.
- When the cake has completely cooled down, and once you are happy with the consistency, then use a tablespoon and spoon the icing mixture over the top of the cake and it will naturally run down the crevices, obviously if you don’t have a bundt tin, then use a palette knife to cover the top of the cake.
- To serve, decorate with a few fresh strawberries and some ice cream. Yum.
So there you go, this is my version of a Pimms Bundt Cake which is simply delicious and a complete must (in my opinion) this summer. So make it and you will see. Seriously.