Delia Smith’s Genoa Cake is a classic fruitcake packed with dried fruits, nuts, and glacé cherries. Known for its rich flavor and moist texture, this Genoa cake is perfect for festive occasions, from Christmas to Easter. Unlike heavier fruitcakes, Genoa cake is light yet packed with delicious ingredients, making it a delightful treat with a cup of tea or as a centerpiece at holiday gatherings.
What Is Delia Smith’s Genoa Cake?
Genoa Cake is a traditional British fruitcake made with a light, buttery batter and loaded with dried fruits, nuts, and cherries. This cake is known for its dense, moist texture and is often enjoyed during holidays and special occasions. Unlike other Christmas fruitcakes, Genoa cake doesn’t typically contain alcohol, but it still has a rich, indulgent flavor.
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Why You Should Try This Recipe
- Perfect for Holiday Celebrations – A festive treat ideal for Christmas or Easter.
- Rich and Moist Texture – Packed with dried fruits and nuts, creating a tender crumb.
- Simple and Classic – An easy-to-make, traditional recipe loved by all ages.
- Great for Gifting – A wonderful homemade gift for friends and family.
- Keeps Well – It can be stored for several days, making it a great make-ahead option.
Ingredients Needed to Make Delia Smith’s Genoa Cake
Here’s what you’ll need to create this delicious Genoa cake:
- All-Purpose Flour (1 ¼ cups) – Forms the base of the cake.
- Butter (¾ cup, softened) – Adds moisture and richness.
- Granulated Sugar (¾ cup) – Sweetens the cake.
- Eggs (3 large) – Provides structure and bind the ingredients.
- Baking Powder (1 tsp) – Helps the cake rise and maintain a light texture.
- Ground Almonds (¼ cup) – Adds a rich, nutty flavor and moistness.
- Mixed Dried Fruits (1 ½ cups) – A combination of raisins, currants, and sultanas works well.
- Glacé Cherries (½ cup, halved) – Adds sweetness and a burst of color.
- Chopped Almonds (¼ cup) – Adds a crunchy texture and nutty flavor.
- Lemon Zest (1 tsp) – Adds a hint of citrus brightness.
- Orange Zest (1 tsp) – Complements the sweetness of the fruit.
- Milk (2-3 tbsp) – Helps create a smooth batter.
Equipment Needed
- Mixing Bowls – This is used to prepare the cake batter.
- Electric Mixer or Hand Whisk – To cream the butter and sugar.
- 8-inch Round Cake Pan or Loaf Pan – For baking the cake.
- Parchment Paper – To line the cake pan and prevent sticking.
- Spatula – For mixing and scraping the bowl.
Instructions to Make Delia Smith’s Genoa Cake
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan or loaf pan and line it with parchment paper.
- Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and orange zest.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with milk as needed to create a smooth batter.
- Add Fruit and Nuts: Gently fold in the mixed dried fruits, glacé cherries, ground almonds, and chopped almonds until evenly distributed in the batter.
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Serve and Store: Slice and serve the cake as a festive treat. Wrap any leftovers in parchment paper and store them in an airtight container at room temperature for up to a week.
What Goes Well with Delia Smith’s Genoa Cake
- Tea or Coffee – Perfect with a warm beverage for a cozy treat.
- Whipped Cream – Adds a light, creamy contrast to the dense cake.
- Custard Sauce – For extra richness, drizzle warm custard over each slice.
- Fresh Berries – complement the sweetness of the cake.
- Dessert Wine – Pairs wonderfully with the fruity, nutty flavors.
Expert Tips for Making the Best Genoa Cake
- Chop Fruit Evenly – Make sure the dried fruit and cherries are evenly chopped for uniform texture.
- Coat the Cherries in Flour – Tossing glacé cherries in flour prevents them from sinking to the bottom of the cake.
- Do Not Overmix – Mix until ingredients are just combined to avoid a dense cake.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean, the cake is ready.
- Let It Rest – This cake tastes even better the next day as the flavors meld.
Easy Variations of Delia Smith’s Genoa Cake
- Chocolate Genoa Cake – Add ¼ cup of cocoa powder to the batter for a chocolate twist.
- Add Spices – A pinch of cinnamon or nutmeg adds warmth and complements the fruit.
- Nut-Free Cake – Omit the chopped almonds for a nut-free version.
- Coconut Genoa Cake – Add ¼ cup shredded coconut for a tropical flavor.
- Brandy-Soaked Fruit – Soak the dried fruit in brandy for a richer, boozy holiday flavor.
Best Practices to Store Delia Smith’s Genoa Cake
- Room Temperature – Wrap in parchment paper and store in an airtight container for up to a week.
- Refrigerate for Longer Storage – Store in the refrigerator for up to 2 weeks, wrapped tightly.
- Freeze for Future Use – Wrap the cake in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temperature before serving.
Best Practices to Reheat Delia Smith’s Genoa Cake
- Serve at Room Temperature – Genoa cake is best enjoyed at room temperature.
- Microwave Option – Microwave individual slices for 10-15 seconds for a slightly warm treat.
How Can I Make Delia Smith’s Genoa Cake Healthier?
- Reduce Sugar – The dried fruit adds natural sweetness, so you can slightly reduce the sugar.
- Whole Wheat Flour – Substitute half the all-purpose flour with whole wheat flour for added fiber.
- Add Extra Fruit – Increase the amount of dried fruit instead of adding nuts for more fiber.
- Greek Yogurt – Substitute part of the butter with Greek yogurt for a lighter option.
Nutrition Value (per serving)
- Calories: 320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 5g
- Fiber: 3g
FAQs
How do I prevent the fruit from sinking in Delia Smith’s Genoa cake?
To prevent the fruit from sinking, toss the dried fruit and glacé cherries in a small amount of flour before folding them into the batter. This helps distribute the fruit evenly throughout the cake.
Can I make Delia Smith’s Genoa cake in advance?
Yes, Genoa cake can be made in advance. Wrap the cooled cake tightly in parchment paper and store it in an airtight container at room temperature for up to a week. The flavors often improve over time, making it a perfect make-ahead option for the holidays.
Can I freeze Genoa cake?
Yes, Genoa cake freezes well. Wrap the cake in plastic wrap, then in aluminum foil, and store it in the freezer for up to 3 months. Thaw at room temperature before serving for the best texture and flavor.
What can I substitute for glacé cherries in Genoa cake?
If you don’t have glacé cherries, you can use dried cranberries, chopped dried apricots, or additional raisins as substitutes. These options add a similar texture and slight sweetness to the cake.
Final Words
Delia Smith’s Genoa Cake is a wonderful blend of fruit and nut flavors in a moist, buttery cake that’s perfect for special occasions. With its traditional ingredients and festive feel, this cake is sure to be a hit at holiday gatherings or family get-togethers.
Serve with a cup of tea or coffee, and enjoy the classic taste of this delicious Genoa cake!
More By British Baking Recipes
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Delia Smith Genoa Cake Recipe
- Prep Time: 20
- Cook Time: 90
- Total Time: 1 hour 50 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Genoa Cake is a traditional British fruitcake made with a light, buttery batter and loaded with dried fruits, nuts, and cherries. This cake is known for its dense, moist texture and is often enjoyed during holidays and special occasions. Unlike other Christmas fruitcakes, Genoa cake doesn’t typically contain alcohol, but it still has a rich, indulgent flavor.
Ingredients
- All-Purpose Flour (1 ¼ cups) – Forms the base of the cake.
- Butter (¾ cup, softened) – Adds moisture and richness.
- Granulated Sugar (¾ cup) – Sweetens the cake.
- Eggs (3 large) – Provides structure and bind the ingredients.
- Baking Powder (1 tsp) – Helps the cake rise and maintain a light texture.
- Ground Almonds (¼ cup) – Adds a rich, nutty flavor and moistness.
- Mixed Dried Fruits (1 ½ cups) – A combination of raisins, currants, and sultanas works well.
- Glacé Cherries (½ cup, halved) – Adds sweetness and a burst of color.
- Chopped Almonds (¼ cup) – Adds a crunchy texture and nutty flavor.
- Lemon Zest (1 tsp) – Adds a hint of citrus brightness.
- Orange Zest (1 tsp) – Complements the sweetness of the fruit.
- Milk (2-3 tbsp) – Helps create a smooth batter.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Grease an 8-inch round cake pan or loaf pan and line it with parchment paper.
- Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, beating well after each addition. Stir in the lemon zest and orange zest.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with milk as needed to create a smooth batter.
- Add Fruit and Nuts: Gently fold in the mixed dried fruits, glacé cherries, ground almonds, and chopped almonds until evenly distributed in the batter.
- Transfer to the Pan: Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake the Cake: Place the cake in the preheated oven and bake for 1 ½ to 2 hours, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with foil.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then transfer to a wire rack to cool completely.
- Serve and Store: Slice and serve the cake as a festive treat. Wrap any leftovers in parchment paper and store them in an airtight container at room temperature for up to a week.
