Earlier this month, I was challenged to use an unusual ingredient in a recipe. Rekorderlig has just launched a new summer range of cocktails-in-a-can (or journey juice, as we like to call such drinks when on the train). Come on sun! These cocktails will work so well for all the festivals and barbecues we have planned this year.

The Strawberry-Lime cider cocktail reminded me of the lollies from a Sherbet Dip-Dab and served as the inspiration for this glorious cake, while the Wild Berries cider cocktail was the perfect base for a summery jewel-like jam - see my other recipe for the jam!

Not strictly a pound cake in terms of quantities, but definitely one from a taste and texture point of view, this is a tasty, almost loaf-style cake that would work equally well as a pudding with the jam served warm as a sauce or sliced and wrapped for a picnic.

Yes, it's a big cake using six eggs and a full pack of butter, but it's worth it. I baked mine in a round Bundt tin but you could use a couple of loaf tins instead.