Classic Genoa Cake (Light and Fruity!)

Name: Classic Genoa Cake (Light and Fruity!)
Prep time: 10 min
Cook time: 1 h
Yield: 10 slices
Ingredients: ½ cup (100g) sultanas; 1 cup (75g) mixed peel; ½ cup (50g) glace cherries; 1 cup (200g) sugar; 2 cups (230g) self raising flour; 1 lemon; 1 orange; 7 oz (200g) margarine; ¼ tsp almond extract; 3 medium eggs; 2 tbsp lemon juice; 4 tbsp flaked almonds

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Prep Time
10 mins
Cook Time
1 hr
Servings
10 slices
Calories
459 kcal
Course
Bread
Cuisine
British

Classic Genoa Cake (Light and Fruity!)

Shawn Wheeler

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Genoa Cake packed with mixed dried fruit, candied citrus peel, glacé cherries and flavored with zest and almond extract. Enjoy a slice as a treat with coffee or tea or enjoy it as an alternative to rich Christmas fruit cake!

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Ingredients

Servings

½ cup (100g) sultanas , chopped
1 cup (75g) mixed peel
½ cup (50g) glace cherries , chopped (double the quantity if you like!)
1 cup (200g) sugar , caster / superfine
2 cups (230g) self raising flour
1 lemon , zest only
1 orange , zest only
7 oz (200g) margarine or softened unsalted butter
¼ tsp almond extract
3 medium eggs room temperature
2 tbsp lemon juice
4 tbsp flaked almonds

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Instructions

Preheat the oven to 300°F (150°C). Mist a 2lb (900g) loaf pan with cake release and line with baking paper.
Chop the cherries and sultanas into small pieces and add to a bowl together with the mixed peel and two level tablespoons of the flour. Mix well so the flour coats the fruit and set aside.
Place the sugar in a mixing bowl and add the lemon and orange zest. Rub the sugar and zest together using your fingertips then stir in the remaining flour.
Add the butter or margarine, eggs, lemon juice and almond extract and beat together with a hand or stand mixer until you have a smooth batter. Make sure to scrape the bottom and sides of the bowl with a spatula halfway through to ensure everything is well mixed.
Add the fruit mix and fold into the batter. Pour into the prepared pan and level. Sprinkle with the flaked almonds and bake for 55-65 minutes or until a tester inserted in the middle comes out clean. If the tester comes out with wet batter, add 5 minutes to the baking time and test again.
Cool the cake in the pan for five minutes then transfer to a wire rack to cool down before slicing and serving.

Equipments used:

Nutrition Information

Show Details

Calories 459kcal (23%) Carbohydrates 66g (22%) Protein 6g (12%) Fat 20g (31%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 10g Trans Fat 0.01g Cholesterol 49mg (16%) Sodium 223mg (9%) Potassium 180mg (5%) Fiber 2g (8%) Sugar 42g (84%) Vitamin A 817IU (16%) Vitamin C 13mg (14%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 10slices

Amount Per Serving

Calories 459 kcal

% Daily Value*

Calories	459kcal	23%
Carbohydrates	66g	22%
Protein	6g	12%
Fat	20g	31%
Saturated Fat	4g	20%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	10g	50%
Trans Fat	0.01g	1%
Cholesterol	49mg	16%
Sodium	223mg	9%
Potassium	180mg	4%
Fiber	2g	8%
Sugar	42g	84%
Vitamin A	817IU	16%
Vitamin C	13mg	14%
Calcium	41mg	4%
Iron	1mg	6%