Description
Genoa Cake, or Genoese cake, is a dense, moist fruitcake packed with dried fruits, glacé cherries, and nuts. It’s a classic British cake, commonly served during the holidays and known for its rich, buttery flavor. Unlike heavier Christmas fruitcakes, Genoa cake doesn’t contain alcohol or spices, making it a lighter but still indulgent treat.
Ingredients
Here’s what you’ll need to make this classic Genoa cake:
- All-Purpose Flour (1 ½ cups) – Provides structure to the cake.
- Baking Powder (1 tsp) – Helps the cake rise and achieve a light texture.
- Butter (¾ cup, softened) – Adds moisture and a rich, buttery flavor.
- Granulated Sugar (¾ cup) – Sweetens the cake.
- Eggs (3 large) – Adds structure and richness.
- Glacé Cherries (½ cup, halved) – Adds color and a chewy sweetness.
- Dried Mixed Fruit (1 cup) – A mix of raisins, currants, and sultanas adds texture and flavor.
- Chopped Almonds (½ cup) – Adds a delightful crunch and nutty flavor.
- Lemon Zest (1 tsp) – Adds a fresh, citrusy aroma.
- Vanilla Extract (1 tsp) – Enhances the flavor.
- Milk (2-3 tbsp) – Adds moisture to the batter as needed.
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan or loaf pan with parchment paper, ensuring it covers the bottom and sides.
- Prepare the Dry Ingredients: In a mixing bowl, sift together the flour and baking powder. Set aside.
- Cream Butter and Sugar: In a separate bowl, cream the softened butter and sugar with an electric mixer until light and fluffy.
- Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest.
- Combine Wet and Dry Ingredients: Gradually fold the flour mixture into the butter mixture, alternating with a tablespoon of milk as needed to create a smooth batter. Be careful not to overmix.
- Add Fruit and Nuts: Gently fold in the glacé cherries, dried mixed fruit, 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. Check at the 1-hour mark, and cover with foil if the top is browning too quickly.
- 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, or wrap it in parchment paper and store it in an airtight container. The cake will keep for several days and can be made ahead.