Buttermilk pound cake with Pimm’s-soaked fruits recipe
 A recipe for Pimm’s that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries. 250ml/9fl oz Pimm’s or similar fruit 'cup'1 vanilla pod, split250g/9oz caster sugar200g/7oz strawberries, hulled3 kiwi fruit, peeled and thickly sliced100g/3½oz raspberries150g/5½oz blueberries 250ml/9fl oz Pimm’s 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 375g/13oz plain flour½ tsp baking powder500g/1lb 2oz caster sugarpinch salt225g/8oz butter, softened, plus extra for greasing6 free-range eggs1 vanilla pod, seeds scraped out1 unwaxed lemon, zest only225ml/8fl oz buttermilkclotted cream, to serve 375g/13oz plain flour ½ tsp baking powder 500g/1lb 2oz caster sugar pinch salt 225g/8oz butter, softened, plus extra for greasing 6 free-range eggs 1 vanilla pod, seeds scraped out 1 unwaxed lemon, zest only 225ml/8fl oz buttermilk clotted cream, to serve Method For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup.Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit.Preheat the oven to 165C/325F/Gas 3.For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl.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.Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together.Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin.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.To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. For the Pimm’s-soaked fruits, place the Pimm’s, vanilla pod and sugar into a pan and bring to the boil. Boil for 6-8 minutes, or until reduced to make a syrup. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Remove from the heat and allow to cool slightly. Place the fruit in a bowl then pour the syrup over the fruit. Preheat the oven to 165C/325F/Gas 3. Preheat the oven to 165C/325F/Gas 3. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. For the buttermilk cake, sift the flour, baking powder, sugar and salt into a large bowl. 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. 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. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Add the buttermilk to the mixture, then pour this mixture into the flour mixture and fold together. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. Grease and line a 22cm/9in springform cake tin. Pour the cake mixture into the tin. 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. 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. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits. To serve, cut the cake into wedges and serve with a dollop of clotted cream and a spoonful of the Pimm’s-soaked fruits.