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.