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.