I love this Genoa Cake, having made it so many times! It is sumptuous! And it’s so easy to make!
You will need.........
200g Mixed Fruit.
25g Mixed Peel.
2 tablespoons of Cointreau. (or Orange Juice)
110g soft Butter.
110g Granulated White Sugar.
2 large Eggs.
150g Self-Raising Flour.
75g halved Glace Cherries. (or more if you prefer!)
1 teaspoon Almond Extract.
Method:
Soak all the mixed fruit in the Contreau for a few hours.
Pre-heat the oven to gas 3, 170C.
Flour the halved Glace Cherries, to stop them from sinking to the bottom of the mixture.
Cream together the Butter and Sugar until nice and smooth.
Add ONE egg and beat in well. Add the second egg and beat the mixture well again.
Fold in the Flour, Mixed Fruit, Mixed Peel, floured Cherries, and the Almond Extract.
Line a baking tin, oblong or round, with parchment paper.
Spoon in the mixture and level the top using the back of the spoon.
Optional: The top can be decorated with halved Glace Cherries and split Almonds.
Bake in the oven for 45 minutes until golden brown on top and a knife can be put in and come out clean and not sticky. Otherwise another 15 minutes will cook it nicely.
