Genoa-style fruit cake

Genoa-style fruit cake


63 people made this

About this recipe: Hello. I was at my parents' last week. They brought out a shop-bought Genoa cake. One of the few nice types of cake you can get in the shops in my view, but this one, although nice, moist and fruity was far too sweet. It inspired me to have a go at making something just as moist and fruity, with lots and lots of cherries. This is what I came up with.

ChristineH Gloucestershire, England, UK

Makes: 1 loaf cake

  • 200g dried mixed fruit - currants, sultanas and raisins
  • 25g mixed peel
  • 2 tablespoons cointreau or orange juice
  • 110g softened butter
  • 110g caster sugar
  • 2 large eggs
  • 150g self raising flour, sieved
  • 75g glace cherries, halved
  • 1 teaspoon almond extract

Prep:20min  ›  Cook:1hr20min  ›  Ready in:1hr40min 

  1. Grease and line a large loaf tin. Heat oven to 160 C / 140 C fan / Gas 3. Put the fruit and peel in a bowl with the alcohol or juice and leave to soak.
  2. Cream softened butter and caster sugar. Add in eggs one at a time, beating well between each addition.
  3. Take out a spoonful of flour and use it to roll the pieces of cherry. This prevents them from clumping together and sinking in the cake. Fold in the flour, almond extract and the fruit. Put the mixture into the prepared tin and level the top.
  4. Bake for 1 hour 20 minutes, or until a skewer comers out clean. Cool in tin. Eat and enjoy ;o)


If you like cherries - and my partner does - cut more glace cherries in half and arrange on top of the cake. I did this so that there will be no grumbling that there is no piece of cherry in anybody's piece of the finished cake.

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Reviews (2)


Liked making this one, it took a little longer though than the above time of 1 hour 20 minutes, maybe another 15 minutes but was BEAUTIFUL, THANK YOU SO MUCH FOR THIS RECIPE, WHICH I HAVE NOW MADE 5 TIMES, I HAVE PUT SOME PICTURES OF IT UP WITH YOURS - 11 Feb 2016


Easy to follow recipe and came out perfect first time. No having to stick it back in the oven and it wasn't over done. Taste gorgeous Thanks for the recipe - 09 Jun 2015

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