Mary Berry Genoa Cake Recipe

Mary Berry Genoa Cake is a beautifully moist, lightly spiced fruit cake packed with glacé cherries, raisins, sultanas, and buttery richness. It has a soft crumb, a golden crust, and a delicate sweetness that makes it perfect for afternoon tea, festive occasions, or gifting. Unlike dense Christmas fruit cakes, this Genoa Cake is lighter in texture and quicker to prepare, while still delivering a classic bakery-style finish.

With its fragrant fruit and soft, tender slice, this recipe is ideal for anyone who loves traditional cakes with a simple method and dependable results.

What Is Mary Berry’s Genoa Cake?

Mary Berry Genoa Cake is a classic, light fruit cake made with mixed dried fruits, candied peel, cherries, sugar, butter, and eggs. It has a soft, tender crumb and is baked in a loaf tin, making it easier and faster than dense fruit cakes.

Why This Recipe Is Worth Trying

• A lighter alternative to traditional fruit cakes
• Uses everyday ingredients and a straightforward method
• Perfect for afternoon tea or festive gift hampers
• Moist, tender crumb with rich fruit flavour
• Long shelf life, making it an excellent make-ahead bake

Essential Ingredients to Make Mary Berry Genoa Cake

• 175g butter (softened)
• 175g caster sugar
• 3 large eggs
• 200g self-raising flour
• 100g glacé cherries (washed, dried, halved)
• 75g sultanas
• 75g raisins
• 50g mixed peel
• Zest of 1 lemon
• ½ tsp almond extract (optional)

Handy Kitchen Tools for Best Results

• Mixing bowls
• Electric whisk or hand whisk
• 2lb loaf tin
• Baking parchment
• Weighing scale
• Spatula
• Cooling rack

Step-by-Step Guide to Making Mary Berry Genoa Cake

Step 1: Prepare the tin

Line a 2lb loaf tin with parchment to ensure the cake releases cleanly after baking.

Step 2: Cream the butter and sugar

Beat the butter and sugar together until pale and fluffy, creating a light base for the cake.

Step 3: Add the eggs

Whisk in the eggs one at a time, mixing thoroughly so the batter stays smooth.

Step 4: Fold in the flour

Sift the self-raising flour and gently fold it in to keep the cake airy.

Step 5: Prepare the fruit

Wash and dry the cherries well, then toss them in a little flour to help prevent sinking.

Step 6: Add the fruit mixture

Stir in the cherries, raisins, sultanas, peel, lemon zest, and almond extract until evenly distributed.

Step 7: Fill the loaf tin

Spoon the batter into the loaf tin and level the surface for even baking.

Step 8: Bake the cake

Bake at 160°C (320°F) for 1 hour–1 hour 10 minutes, or until a skewer comes out clean.

Step 9: Cool and serve

Let the cake rest in the tin for 10 minutes before transferring it to a rack to cool completely.

What I Got Wrong (And How I Fixed It)

• Fruit sank to the bottom — coating the fruit in flour fixed it
• Cake too dry — reducing baking time kept it moist
• Batter curdled — adding eggs slowly prevented this
• The top browned too fast — covering loosely with foil helped

Healthier Version of Mary Berry’s Genoa Cake

A healthier version can be made by reducing sugar slightly, swapping some butter for Greek yogurt, or using wholemeal flour for added fibre. The fruit keeps the cake naturally sweet and moist.

Ingredient Substitutions for Mary Berry Genoa Cake

• Replace cherries with cranberries for tartness
• Use orange zest instead of lemon for a warmer flavour
• Add chopped almonds for extra texture
• Swap mixed peel for dried apricots
• Use vanilla extract instead of almond extract

Pairing Ideas: What to Serve With Mary Berry Genoa Cake

• A cup of hot tea – Complements the fruitiness perfectly
• Fresh berries – Adds brightness and colour
• Light custard – Turns it into a comforting dessert
• Soft butter – Enhances the warm slices
• Whipped cream – Gives a delicate creamy finish

Expert Tips to Make Perfect Genoa Cake

• Dry the cherries well so they don’t sink
• Beat the butter fully to incorporate air
• Use room-temperature eggs for a smoother batter
• Don’t overmix after adding flour to keep the crumb soft
• Bake low and slow for an even rise
• Store properly for better flavour the next day

Creative Ways to Customize Mary Berry Genoa Cake

• Add rum-soaked fruit for a festive twist
• Use mixed spice for a warm aromatic note
• Top with flaked almonds for crunch
• Drizzle with lemon glaze for added freshness
• Make mini loaves for gifting

Storing Mary Berry Genoa Cake the Right Way

• Keeps well in an airtight tin for up to 5 days
• Freezes beautifully for up to 2 months
• Wrap tightly to preserve moisture
• Allow to thaw at room temperature before slicing

How to Reheat Cowboy Caviar (If Needed)

Cowboy caviar is a chilled dish and doesn’t require reheating.

Nutritional Breakdown (per slice)

• Calories: ~320
• Carbohydrates: 48g
• Fat: 12g
• Protein: 4g
• Sugars: 32g

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FAQs

How do I stop the fruit from sinking in a Genoa cake?

Fruit sinks when it’s too wet or too heavy for the batter. Drying the glacé cherries thoroughly and tossing all the fruit in a little flour before folding it in helps keep it evenly spread throughout the cake.

Why is my Genoa cake coming out dry instead of moist?

A dry Genoa cake usually means it has baked for too long. Reducing the baking time slightly and checking with a skewer early helps maintain a soft, moist crumb.

How do I prevent the batter from curdling when adding the eggs?

Add the eggs one at a time and beat well after each addition. If the mixture starts to split, adding a spoonful of flour helps bring it back together smoothly.

Why is the top of my Genoa cake browning too quickly?

If the cake browns before it’s cooked through, covering it loosely with foil halfway through baking protects the top while allowing the centre to finish evenly.

Wrapping It Up

Mary Berry’s Genoa Cake is a classic fruit cake with a lighter texture and beautiful sweetness from its mixed fruits and cherries. It’s simple to make, dependable in results, and ideal for afternoon tea or holiday treats. With its soft crumb and rich fruit flavour, this cake is a timeless bake every home baker should try.