Buttermilk pound cake with Pimms-soaked fruits

Ingredients

For the Pimms-soaked fruits

• 250ml/9fl oz Pimms or similar fruit 'cup'
• 1 vanilla pod, split
• 250g/9oz caster sugar
• 200g/7oz strawberries, hulled
• 3 kiwi fruit, peeled and thickly sliced
• 100g/3½oz raspberries
• 150g/5½oz blueberries

For the buttermilk pound cake

• 375g/13oz plain flour
• ½ tsp baking powder
• 500g/1lb 2oz sugar
• pinch salt
• 225g/8oz butter, softened, plus extra for greasing
• 6 free-range eggs
• 1 vanilla pod, seeds scraped out
• 1 lemon, zest only
• 225ml/8fl oz buttermilk
• clotted cream, to serve

Method

1. For the Pimms-soaked fruits, place the Pimms, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.

2. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.

3. Preheat the oven to 165C/325F/Gas 3.

4. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.

5. 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.

6. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.

7. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.

8. 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.

9. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimms-soaked fruits.