Genoa cake recipe

Easy last-minute Christmas Cake Recipe, with lots of decorating​ ideas

Introduction No teatime would be complete without a slice of this light crumbly fruit cake in the 1950s so put on the kettle, lay out the tea tray and tuck in!

Genoa Cake, with its rich blend of currants, sultanas, cherries, and almonds, is a timeless treat perfect for any occasion. This traditional cake, originating from Genoa, Italy, and cherished in British baking, offers a moist, flavorful experience in every slice. Whether enjoyed with a cup of tea, a dollop of cream, or on its own, this cake promises to delight with its fruity goodness and tender crumb. Easy to make and store, Genoa Cake is a delightful addition to your baking repertoire.

Pandolce Genovese: The Traditional Genoa Christmas Cake

I have been wanting to add a light fruit cake to my blog for a while and haven’t found one I was happy with so I looked in my Grandma’s recipe book and found one she called Genoa cake. Other recipes that I have seen for similar cakes have had almonds in them but this one hasn’t. It is a lovely light fruit cake perfect with a cup of tea for elevenses or for an afternoon tea. It is also really easy to make! Jump to recipePre-heat the oven to 150 degrees centigrade (130 fan) then line and…

Can you believe the last ‘Famous Faces’ post was April 2013? Why have I left it so long? I have no answer to that as I do have a stash of them to post. For those of you (all of you I’d imagine, given my tardiness!) who’ve forgotten what this is all about, basically I wrote to a bunch of celebrities I liked and asked them to tell me their favourite cake. Which I then bake and post the recipe for. I thought I’d kick start my Famous Faces posts with a national treasure – June Whitfield. Hard…

Genoa Cake, full of currants, sultanas, mixed peel, cherries and flavoured with almond and lemon, is a real treat. Even for novice bakers, it not difficult to make at home.

Although this resembles the Italian Christmas cake, pandolce genovese, it’s still a top British cake. You can find recipes for it in many 19th-century cookbooks. This version is based on Robert Wells’s recipe from ‘The Bread and Biscuit Baker’s and Sugar-Boiler’s Assistant’ from 1890. He gives instructions to make a square cake, but I find a loaf shape more convenient. Prep time: 20 minutes | Cooking time: 2 hours SERVES Six to 10 INGREDIENTS 200g butter, at room temperature, plus extra for

My favourite luxury fruit and nut cake with a light sponge.

Christmas Genoa Cake- United Kingdom #74 First, This is my version on Mary Berry's Christmas Genoa Cake. I am inspired by the Great ...