A moist and delicious fruit cake, Genoa Cake is easy to make and will keep up to 2 weeks if stored in an airtight cake tin.
8 oz. plus
1 teaspoon butter
6 oz. sugar
8 oz. plus
2 tablespoons flour
1 teaspoon baking powder
½ teaspoon salt
2 oz. chopped mixed candied peel
6 oz. sultanas or raisins
2 oz. glace cherries
2 oz. chopped walnuts grated rind of 1 orange grated rind of 1 lemon
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C). With the teaspoon of butter, grease an 8-inch cake tin, and set it aside.
In a medium-sized mixing bowl, cream the remaining butter and the sugar together with a wooden spoon until the mixture is light and fluffy.
Beat in the eggs, one at a time, adding
1 tablespoon of flour with each egg. When all the eggs have been incorporated, sift in the baking powder, salt and the remaining flour, reserving the
2 tablespoons. Fold the dry ingredients into the butter and egg mixture. Set aside.
In a small mixing bowl, mix together the candied peel, sultanas or raisins and cherries. Add the reserved 2 tablespoons of flour and stir well to coat the fruit. Stir the coated fruit, the walnuts and orange and lemon rinds into the batter.
Turn the batter into the prepared cake tin. Smooth the mixture down with a flat-bladed knife. Place the tin in the centre of the oven and bake for 1 to 1 ½ hours or until a skewer inserted into the centre of the cake comes out clean.
Remove the cake from the oven. Turn it out on to a wire rack to cool completely before serving.