Preheat the oven to gas 150 (fa160 (regular).
-Grease and line a 8inch cake tin.
-In the mixer cream together the butter and sugar until light fluffy.
-Add the eggs one at a time and mix in.
-In a separate bowl measure out and sieve the flour, bicarbonate of soda and salt.
-Add the yoghurt and Pimm's into the butter/sugar/egg mixture and mix well.
-Mix the flour mix in slowly until all the flour has completely mixed in. Don't overmix.
-Spoon the mix into the cake tin.
-Bake in the centre of the oven for about 40-50 minutes, until golden brown or until a skewer comes out clean.
-Allow the cake to cool in the tin before turning out.
-When the cake in cool enough to remove the pan remove it and put it on a wire rack to cool.
-Pierce the job of the cake with a toothpick.
-Make the syrup by putting the sugar, water and Pimm's into a saucepan and on a medium heat allowing it bubble away until stirring it through out.
-When it starts to thicken (this takes about 5 minuteremove from the heat and gently pour it all over the cake. The holes created by the toothpick will help it drizzle it's way through the cake.
-When it has hardened which takes about 20-30 minutes add some extra icing is you want. I like it as it adds some extra sweetness so an already delicious cake.
-Top the cake with strawberries, cucumber and mint when you want to serve it. The toppings are moist fruit and will make the cake a bit damp if left too long.
Serve and enjoy.