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.
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For the cake
- 200 g (7oz) unsalted butter softened, plus extra to grease
- 200 g (7oz) caster sugar
- 3 large eggs, beaten
- 200 g (7oz) self-raising flour
- 1/2 tsp baking powder
- Finely grated zest 1/2 orange
- 75 ml (3 fl oz) Pimms
For the syrup and the glaze
- 50 ml (2 fl oz) lemonade
- 15 (1/2oz) caster sugar
- 4 Tbsp. Pimms
- Zest of 1/2 orange, peeled into strips
- 8 fresh mint leaves
- 2 Tbsp. 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
- 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.
Per Serving:
- Calories: 343
- Fibre: 1 g
- Total carbs: 40 g
- Sugars: 25 g
- Total fat: 18 g
- Saturated fat: 11 g
- Protein: 4 g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
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