Pimm's Loaf Cake

Pimm's Loaf Cake

Kindly provided by She Who Bakes

Prep Time


Cook Time







  1. Cream together the butter and caster sugar.
  2. Add in the eggs and mix until combined.
  3. Add in the Homepride Self Raising Flour and Homepride Plain Flour and mix well.
  4. Add in the orange zest and pour in the Pimm’s.
  5. Mix until nice and creamy.
  6. Pour this into a 1lb loaf tin and bake at 140C (fan) for 1 hour.

Once the cake is baked, make the drizzle...

For The Drizzle
  1. Heat the Pimm’s gently in a saucepan on a low heat.
  2. Add in the caster sugar and stir until dissolved.
  3. Take off the heat.
  4. When the cake is still in the tin, use a skewer to make several holes in the top of your loaf cake.
  5. Pour over the drizzle until it is all absorbed.
  6. Turn out the cake when it is completely cooled.
For The Decoration
  1. Mix the butter on it’s own for a few minutes until soft.
  2. Add in the icing sugar and mix well.
  3. Pour in the Pimm’s and mix until combined.
  4. Spoon this into a piping bag fitted with a star nozzle and pipe stars all over the top of the loaf.
  5. Finish with fresh strawberry and orange slices.

Fred's Tip

This cake is best fresh but will last 2-3 days if wrapped well. If storing, remove the fruit toppings first.