Genoa cake
Member recipe

Genoa cake

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(8 ratings)

Member recipe by


Serves 6

Makes one 23 cm cake Fruit cake little different. Packed with sultanas, raisins, currants and covered with whole almonds and glace cherries what make a very attractive appearance for the cake.

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  • 225 g butter or margarine, softened
  • 100 g/ caster sugar
  • 4 eggs, separated
  • 5 ml almond essence
  • 5 ml grated orange rind
  • 225 g raisins, chopped
  • 100g currants, chopped
  • 100 g sultanas chopped
  • 50g glace (candied) cherries, halved
  • 50g glace (candied) cherries, whole
  • 50g/ chopped mixed (candied) peel
  • 100 g ground almonds
  • 25 g almonds
  • 350 g plain flour
  • 10 ml baking powder
  • 5 ml ground cinnamon


    1. 1.Cream together the butter or margarine and sugar, then beat in the egg yolks, almond essence and orange rind.
    2. 2.Mix the fruit and nuts with a little of the flour until coated, then stir in spoonfuls of the flour, baking powder and cinnamon alternately with spoonfuls of the fruit mixture until everything is well blended. Whisk the egg whites until stiff, and then fold them into the mixture.
    3. 3.Spoon into a greased and lined 23 cm cake tin and bake in a preheated oven at 190 oCgas mark 5 for 30 minutes, then reduce the oven temperature to 160 oC gas mark 3 for a further 1.5 hours until springy to the touch and a skewer inserted in the centre comes out clean. Leave to cool in the tin.
    4. 4.Decorate with whole almonds and glace cherries.

Comments, questions and tips

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1st Apr, 2020
My advice would be to find a better recipe than this one as the ingredients are too expensive to waste on this recipe. Very dry and too many things to amend to even close to being considered a good recipe. I wish I'd read previous comments first.
Maggie Cartmell's picture
Maggie Cartmell
14th Dec, 2019
Should have read the comments first! Must say it is a very badly written recipe. There is no mention of mixing in the butter mix or when to add the almond flour. Realized it was rather heavy so added lots of brandy. Will reduce cooking time and hope for the best.
30th Sep, 2018
This recipe doesn't work as a genoa fruit cake, it is far too dry. That said it can very easily be tweaked into a really good genoa cake. Follow the steps as per the recipe but at the relevant stages add 1 extra egg (if using medium sized ones), omit the ground almonds and add an extra teaspoon of almond essence and add milk to slacken the mixture off, approx 50-60 ml. (I added the milk prior to adding the fruit). This is now one of our favourite go to recipes.
24th Apr, 2016
I agree- wish I'd read the comments before making this expensive cake. At the time I thought it was a dry mix - and double checked the recipe for liquid, but continued to follow to the letter. It is dry. Biscuit dry . I am working out a way of drizzling some moisture into it before it hits the bin!
24th Dec, 2013
I was really looking forward to baking this cake. It was my first attempt and despite some of the negative comments, I thought I would give it a go. Like everyone else, I followed the recipe and even followed some of the tips provided. Alas, it was all to no avail! Although the flavoring was adequate, the actual texture, consistency and bake was far too dry. It was a huge disappointment, especially when the ingredients are quite expensive and a lot of time and effort was put into this bake. After one slice, it was apparent this recipe produces a cake which is rock hard, lacks moistness and is dry, dry, dry! Avoid this recipe or bake at your peril, remove or revise it!
12th Dec, 2013
I made this after having read some of the previous comments. To Lisalummers ... you add the ground almonds where the recipe says ' mix fruit and nuts'. I agree more liquid is required and used an additional egg and 100ml milk, but you need to add a couple of tablespoons of your measured flour at the stage where you add the liquid otherwise it separates. I personally recommend 'slaking' the cherries in the reserved flour first then add all other fruit including the mixed peel together with the ground almonds and thoroughly combine. The recipe is not clear if halved and whole cherries are to go into the cake itself. So because I like cherries I did put both into the mix.. However I used enough halved cherries on top to decorate. Also, the recipe does not explain that you have to use an edible 'glue' to stick the almonds and halved cherries on top of the decoration. I heated some rindless marmalade in my microwave to brush on, both before decoration and after. I also used Morello Glacé Cherries as they are much nicer. I followed some of the previous suggestions about reduced cooking temperature and cooking time, however I did find that my cake needed longer than their suggestions. This cake was a birthday request from my husband, and as its not his birthday until tomorrow, its still on the side cooling and naturally we haven't cut it yet. However I will repost further comments on the texture and taste later. I hope I have been of some help. Happy baking. :-)
18th Oct, 2013
I jotted down the ingrediants for this cake and purchased them today. I followed the recipe to the letter. I took my cake out 30 minutes before the cooking time had elapsed. The cake had not risen, it is very very dry. I would not eat this. The bird table will see it in the morning. Very disappointing as the ingrediants were not cheap.
18th Oct, 2015
In view of your last sentence perhaps you should have said "the ingredients were not cheep"
9th May, 2013
I agree with the comments above. The recipe above calls for liquid such as milk I used 4-5 tablespoons of milk which I saw from another recipe for genoa cake. I covered my cake with foil because it was beginning to get too brown, my cake came out lovely and tasty and not dry.
2nd Mar, 2013
This recipe definitely needs some work. 1. The instructions are not clear, when are the ground almonds added? When does the butter and eggs get added to the fruit? 2. There is not nearly enough liquid. If I made this again I would add another egg and at least 100ml of milk. 3. Bake for at least half hour less than stated. 4. Cover with foil for the last half hour to prevent rock a hard crust. My cake came out ok for a first attempt but is too dry.


Clive of Cornwall
9th May, 2015
Why can't I print the recipe for Genoa Cake. Assumed it was because I wasn't registered as a user but that has made no difference.
goodfoodteam's picture
9th Jun, 2015
Hi there, sorry you're having difficulties printing. Please email our technical support team via
10th Feb, 2015
add 4-5 tbsp milk or tea to stop the cake from being too dry. If for a special occasion you could swap the milk for brandy.