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Mary Berry Genoa Cake

Mary Berry Genoa Cake
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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.

Ingredients

Scale

  • 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)

Instructions

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.

Find it online: https://maryberrycooks.co.uk/mary-berry-genoa-cake/