Mary Berry’s Genoa Cake is a delightful, rich fruit cake that’s packed with colorful candied fruits, raisins, and almonds, giving it a festive appearance and a deliciously moist texture. Perfect for holidays or any occasion, this cake has a light and tender crumb, making it an excellent choice for those who enjoy a traditional fruit cake without the heaviness.
What Is Mary Berry’s Genoa Cake?
Mary Berry’s Genoa Cake is a classic British fruit cake made with mixed candied fruits, raisins, almonds, and sometimes glace cherries. The fruit is folded into a buttery, light batter, resulting in a cake that’s beautifully moist and full of flavor. Unlike denser fruitcakes, Genoa cake has a more delicate texture and can be enjoyed fresh or stored to deepen the flavors.
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Why You’ll Love This Recipe
- Light Yet Flavorful: Perfect balance of sweetness and rich fruit flavors.
- Festive Look: The colorful candied fruits make it visually appealing.
- Great for Gifting: An ideal homemade gift for friends and family.
- Make-Ahead Friendly: Flavors improve as they sit, making it great for planning ahead.
- No Soaking Required: The fruits do not need to be soaked, making it quicker to prepare.
Ingredients Needed to Make Mary Berry’s Genoa Cake
- 225g plain flour – Provides structure to the cake.
- 1½ tsp baking powder – Ensures a light, fluffy texture.
- 175g softened butter – Adds richness and moisture.
- 175g caster sugar – Sweetens the cake and balances the fruit.
- 3 large eggs – Bind the ingredients and add a tender crumb.
- 100g raisins – Adds natural sweetness and texture.
- 100g candied mixed peel – Provides bursts of flavor and color.
- 100g glace cherries (halved) – Adds moisture, sweetness, and color.
- 50g blanched almonds (chopped) – Adds a slight crunch.
- 1 tsp vanilla extract – Enhances the flavor.
- Grated zest of 1 lemon – Adds a hint of citrus brightness.
Optional
- 1-2 tbsp milk – For adjusting the batter consistency if needed.
Equipment Needed
- Mixing bowl – For combining ingredients.
- Electric mixer or hand whisk – To cream the butter and sugar.
- 20cm (8-inch) round or square cake tin – Ideal size for this cake.
- Spatula – For folding in ingredients and spreading the batter.
- Parchment paper – To line the tin for easy removal.
Instructions to Make Mary Berry’s Genoa Cake
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 325°F. Grease the cake tin and line it with parchment paper to prevent sticking.
Step 2: Prepare the Fruit and Nuts
In a small bowl, combine the raisins, candied peel, glace cherries, and chopped almonds. Toss them with a spoonful of flour to prevent them from sinking to the bottom of the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, about 3-4 minutes. This adds air to the batter, helping the cake rise.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and grated lemon zest, stirring until well incorporated.
Step 5: Sift in the Dry Ingredients
Sift the flour and baking powder into the bowl, then gently fold it into the wet mixture until just combined. Avoid overmixing to keep the cake light and tender.
Step 6: Add the Fruit and Nuts
Gently fold the prepared fruit and nut mixture into the batter, ensuring they are evenly distributed. If the batter feels too thick, add 1-2 tablespoons of milk to reach a smoother consistency.
Step 7: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.
Step 8: Bake the Cake
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 9: Cool and Remove from Tin
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10: Slice and Serve
Once cooled, slice and serve the Genoa cake. It’s perfect on its own or with a cup of tea.
What Goes Well with Mary Berry’s Genoa Cake
- Tea or Coffee: Complements the cake’s sweetness and fruitiness.
- Whipped Cream: Adds a light, airy contrast to the dense cake.
- Vanilla Ice Cream: For a refreshing pairing, especially on warm days.
- Cheese: A slice of sharp cheddar pairs surprisingly well with fruit cake.
- Fruit Compote: Adds a layer of flavor, especially with berries or apricots.
Expert Tips for the Best Genoa Cake
- Use Fresh Ingredients: Fresh candied fruits and nuts improve both flavor and texture.
- Avoid Overmixing: Fold gently to keep the cake light and prevent it from becoming dense.
- Check for Doneness: Use a skewer to test; if it comes out clean, the cake is ready.
- Cool Completely: Let the cake cool before slicing for the best texture.
- Store Properly: Wrap tightly to maintain moisture, especially if made in advance.
Easy Variations of Mary Berry’s Genoa Cake
- Spiced Genoa Cake: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Citrus Twist: Add orange zest along with lemon zest for extra brightness.
- Rum-Soaked Fruit: Soak the fruit in a bit of rum or brandy overnight for a richer taste.
- Chocolate Chip Genoa: Fold in a handful of chocolate chips for a sweet twist.
- Nut-Free Version: Simply omit the almonds if desired.
Best Practices to Store Mary Berry’s Genoa Cake
- Room Temperature: Store in an airtight container at room temperature for up to 5 days.
- Refrigerate for Longer Storage: Keeps well in the refrigerator for up to 1 week. Bring to room temperature before serving.
- Freeze for Future Enjoyment: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.
How Can I Make Mary Berry’s Genoa Cake Healthier?
- Reduce Sugar: Cut down on sugar or use a natural sweetener.
- Use Whole Wheat Flour: Substitute part of the plain flour with whole wheat flour for added fiber.
- Limit the Butter: Substitute half the butter with unsweetened applesauce for a lower-fat version.
- Add More Fruit: Serve with fresh fruit on the side for a naturally sweet addition.
Nutrition Value (Per Slice)
- Calories: 270 kcal
- Fat: 12g
- Carbohydrates: 34g
- Protein: 4g
- Fiber: 2g
FAQs
Can I Make Genoa Cake Ahead of Time?
Yes, Genoa cake can be made ahead of time. The flavors often improve as the cake sits, so you can bake it a day or two in advance. Store it in an airtight container at room temperature or refrigerate it if you plan to keep it longer.
What’s the Best Way to Store Genoa Cake?
To keep Genoa cake moist and flavorful, store it in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate it or freeze it tightly wrapped for up to 3 months.
Can I Freeze Genoa Cake?
Yes, Genoa cake freezes well. Wrap the cooled cake tightly in plastic wrap and place it in a freezer-safe container. Freeze for up to 3 months and thaw at room temperature before serving.
How Can I Prevent the Fruits from Sinking in Genoa Cake?
To prevent the fruits from sinking, toss them in a small amount of flour before folding them into the batter. This helps distribute the fruit evenly and keeps them from settling at the bottom of the cake.
Final Words
Mary Berry’s Genoa Cake is a beautifully light and flavorful fruit cake that’s perfect for any occasion. Packed with colorful candied fruits, nuts, and a hint of lemon zest, this cake is a joy to make and even better to eat. Whether it’s served at a holiday gathering or as an everyday treat, this Genoa cake is sure to be a favorite for its festive appearance and delightful taste.
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- Jamie Oliver Lamb Heart
- Jamie Oliver Potato And Leek Gratin
- Nigel Slater Christmas Pudding
- Mary Berry Christmas Cake Bites
- Mary Berry’s Christmas Cookies
Mary Berry Genoa Cake
- Prep Time: 20
- Cook Time: 75
- Total Time: 1 hour 35 minutes
- Yield: 10–12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Genoa Cake is a classic British fruit cake made with mixed candied fruits, raisins, almonds, and sometimes glace cherries. The fruit is folded into a buttery, light batter, resulting in a cake that’s beautifully moist and full of flavor. Unlike denser fruitcakes, Genoa cake has a more delicate texture and can be enjoyed fresh or stored to deepen the flavors.
Ingredients
- 225g plain flour – Provides structure to the cake.
- 1½ tsp baking powder – Ensures a light, fluffy texture.
- 175g softened butter – Adds richness and moisture.
- 175g caster sugar – Sweetens the cake and balances the fruit.
- 3 large eggs – Binds the ingredients and adds a tender crumb.
- 100g raisins – Adds natural sweetness and texture.
- 100g candied mixed peel – Provides bursts of flavor and color.
- 100g glace cherries (halved) – Adds moisture, sweetness, and color.
- 50g blanched almonds (chopped) – Adds a slight crunch.
- 1 tsp vanilla extract – Enhances the flavor.
- Grated zest of 1 lemon – Adds a hint of citrus brightness.
Optional
- 1–2 tbsp milk – For adjusting the batter consistency if needed.
Instructions
Step 1: Preheat the Oven and Prepare the Tin
Preheat your oven to 160°C (140°C fan) or 325°F. Grease the cake tin and line it with parchment paper to prevent sticking.
Step 2: Prepare the Fruit and Nuts
In a small bowl, combine the raisins, candied peel, glace cherries, and chopped almonds. Toss them with a spoonful of flour to prevent them from sinking to the bottom of the cake.
Step 3: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and caster sugar together until light and fluffy, about 3-4 minutes. This adds air to the batter, helping the cake rise.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and grated lemon zest, stirring until well incorporated.
Step 5: Sift in the Dry Ingredients
Sift the flour and baking powder into the bowl, then gently fold it into the wet mixture until just combined. Avoid overmixing to keep the cake light and tender.
Step 6: Add the Fruit and Nuts
Gently fold the prepared fruit and nut mixture into the batter, ensuring they are evenly distributed. If the batter feels too thick, add 1-2 tablespoons of milk to reach a smoother consistency.
Step 7: Pour into the Tin and Smooth the Top
Pour the batter into the prepared cake tin, spreading it out evenly with a spatula.
Step 8: Bake the Cake
Bake in the preheated oven for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the center comes out clean. The top should be golden brown, and the cake should feel springy to the touch.
Step 9: Cool and Remove from Tin
Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely.
Step 10: Slice and Serve
Once cooled, slice and serve the Genoa cake. It’s perfect on its own or with a cup of tea.
