End of the Summer Cake


Summer is over.

Sorry guys – it’s the first of October now. There is no pretending anymore…

Autumn equinox happened almost ten days ago. Ugh. I say urgh, as I am currently feeling a little bit urgh. BUT I shouldn’t be blaming that on poor autumn. Everyone knows autumn is one of the best season. Autumn sunrises ♥ Am I right?!

Though I do admit to falling madly in love with each and every season as it first establishes itself. 

A new season requires celebrating? Don’t you think? And most celebrations in Field Cottage require good cake, and a glass of something perhaps a little boozy… So when a bottle of Pimms arrived I thought – why not combine the two! End of the summer cake 🍰


This cake contains plenty of Pimms, and my two favourite late summer berries. Raspberries were once regarded as a late summer treat – though are now available year long. 🍇 Blackberries are usually ripe and ready for foraging at the start of September. Both are gorgeous – and preserve well!

Approx 8 good slices.

End of Summer Cake

15 minPrep Time

25 minCook Time

40 minTotal Time

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  • 150g Caster Sugar
  • 50g Muscovado Sugar
  • 3 Large Eggs
  • 200g Self Raising Flour
  • 200g Unsalted Butter
  • 10 Raspberries
  • 1tbsp Blackberry Compote
  • For the drizzle
  • 50g Caster Sugar
  • 100mls Pimms
  • For the Topping
  • 10 Raspberries
  • 2tbsp Blackberry Compote


  1. Preheat oven to 180c ( fan )
  2. Combine butter and two sugars - mix well until light and fluffy!
  3. Add eggs one at a time, accompanied by a teaspoon of flour. ( This helps to stop the mix from curdling )
  4. Stir in the flour - don't use a mixer for this stage - you want to keep as much air in the batter as possible.
  5. Gently fold in the blackberries and raspberries.
  6. Pour the mix into a 8inch round cake tin.
  7. Pop in preheated oven and bake for approx 25mins. It may take slightly less / slightly more time. You will know your cake is ready when a skewer comes out clean!
  8. While the cake is baking prepare the drizzle.
  9. Gently simmer your Pimms and caster sugar until the sugar has dissolved.
  10. Set to one side.
  11. Once baked, remove the cake from the oven and prick all over with a skewer / fork.
  12. Drizzle over your Pimms syrup.
  13. Leave to cool.
  14. Once completely cool your cake is ready for icing.
  15. Mix 100g of sifted icing sugar with approx 2tbsp of cold water. You want your icing to be rather thick, so it can be spooned over the middle of the cake and left to run!
  16. Combine your blackberry compote and raspberries, gently crushing the raspberries.
  17. Spoon over the centre of your cake - in anyway you think looks pretty!
  18. Enjoy!



End of the summer cake best serves with a big jug of Pimms. Obv 😉

Have you been up to anything special to celebrate the arrival of a new season? I’ve been doing a lot of travelling – so I have a lot of adventures to share with you soon!