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Discover the timeless delight of Mary Berry’s Mary’s Christmas Genoa Cake. This classic fruitcake recipe offers a charming addition to any holiday table. Its rich, dense texture and vibrant fruit flavors make it a beloved centerpiece, celebrated for its festive appeal and traditional taste. This cake truly captures the spirit of the season.
Why You’ll Love This Mary Berry Christmas Genoa Cake
You’ll adore this Mary’s Christmas Genoa Cake for many reasons:
- Traditional Richness: It’s a classic fruit cake, deeply flavored and wonderfully moist, perfect for holiday indulgence.
- Delightful Texture: Enjoy a dense yet tender crumb, studded with a variety of sweet fruits and crunchy nuts.
- Make-Ahead Convenience: Bake this cake weeks in advance, allowing its flavors to mature beautifully, easing holiday stress.
- Impressive Presentation: With its festive decoration, this Genoa fruit cake makes a stunning centerpiece for any gathering.
Ingredients
Here’s what you need to create this splendid Mary’s Christmas Genoa Cake:
- 350g red or natural glacé cherries
- 225g can of pineapple in natural juice, drained
- 50g ready-to-eat dried apricots
- 100g blanched almonds
- Finely grated rind of 2 lemons
- 350g sultanas
- 250g unsalted butter, softened
- 250g caster sugar
- 5 large eggs, lightly beaten
- 250g self-raising flour
- 75g ground almonds
- Blanched whole almonds, walnut halves, red or natural glacé cherries, 50g whole orange peel (for decoration)
- 100g apricot jam
- Colored ribbon
Notes & Substitutions
For your Christmas Genoa cake, feel free to adapt the fruits. Swap glacé cherries for cranberries or add candied peel for extra zest. You can replace blanched almonds with pecans or hazelnuts. Always use good quality unsalted butter for the best flavor. Self-raising flour ensures a tender crumb, but you can use plain flour with added baking powder. Don’t skip the lemon rind; it brightens all the rich fruit flavors.
Equipment
Gather these essential tools for baking your festive Genoa cake:
- 23cm deep round cake tin
- Stand mixer or electric hand mixer
- Large mixing bowls
- Sharp knife and chopping board
- Baking parchment
- Measuring scales
- Wire cooling rack
- Pastry brush
Instructions
Let’s bake this beautiful Mary’s Christmas Genoa Cake:
- Prepare the Tin and Fruit: Preheat your oven to 140°C (120°C fan/Gas 1). Grease and line a 23cm deep round cake tin with baking parchment, ensuring it extends above the rim. Roughly chop the glacé cherries, drained pineapple, dried apricots, and 100g blanched almonds. Place them in a large bowl with the lemon rind and sultanas. Toss lightly with a spoonful of flour to prevent sinking.
- Cream Butter and Sugar: In a separate large bowl, cream the softened butter and caster sugar together using a stand mixer or electric hand mixer until the mixture is light and fluffy.
- Add Eggs and Flour: Gradually beat in the lightly beaten eggs, adding a tablespoon of self-raising flour with each addition to prevent curdling.
- Fold in Dry Ingredients: Sift the remaining self-raising flour into the butter mixture. Gently fold it in, followed by the ground almonds, until just combined. Be careful not to overmix.
- Combine with Fruit: Gently fold the prepared fruit and nut mixture into the cake batter until evenly distributed.
- Bake: Spoon the batter into the prepared cake tin, leveling the top with the back of a spoon. Bake for approximately 2½–3 hours, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover it loosely with foil.
- Cool and Decorate: Once baked, let the Mary’s Christmas Genoa Cake cool in the tin for 30 minutes before turning it out onto a wire rack to cool completely. Warm the apricot jam gently and brush it over the top of the cooled cake. Arrange blanched whole almonds, walnut halves, red or natural glacé cherries, and whole orange peel decoratively on top. Tie a festive colored ribbon around the cake.
Pro Tips & Troubleshooting
For a perfectly even fruit distribution in your Mary’s Christmas Genoa Cake, toss the chopped fruits and nuts with a tablespoon of the measured flour before adding them to the batter. This prevents them from sinking to the bottom. If your mixture looks like it’s curdling after adding eggs, don’t worry. Simply add a tablespoon of the flour mixture with each egg addition, and it will often come together. Check for doneness by inserting a skewer; if it comes out clean, your cake is ready. If your cake seems dry, it might be overbaked. Next time, check it 15-20 minutes earlier. A dense cake often results from overmixing the flour; fold gently until just combined.
Serving, Storage & Variations
Serving Suggestions
Serve slices of your elegant Mary’s Christmas Genoa Cake with a dusting of icing sugar. It pairs beautifully with a cup of tea or coffee, or a glass of mulled wine for an extra festive touch. For an indulgent dessert, offer it alongside a dollop of clotted cream or a scoop of vanilla ice cream. A simple, elegant presentation lets the cake’s natural beauty shine.
Storage Instructions
Store this Genoa cake in an airtight container at room temperature for up to 2-3 weeks. The flavors develop and deepen over time, enhancing its richness. You can also freeze the unwrapped cake for up to 3 months; wrap it tightly in foil, then in plastic wrap. Thaw overnight in the refrigerator before serving.
Variations
Experiment with different fruit combinations for your Christmas Genoa cake. Try figs and dates, or a mix of dried cranberries and blueberries. Add spices like cinnamon, nutmeg, or mixed spice for a warmer flavor profile. Instead of jam, you could finish it with a simple lemon glaze or a thin layer of marzipan for an extra touch of sweetness.
Nutrition
Please note that the nutritional information provided here is an estimate. Mary’s Christmas Genoa Cake is a rich, traditional fruitcake. It typically contains significant amounts of calories, carbohydrates, and fats due to its fruit, butter, and sugar content.
| Nutrient | Per Serving (Estimate) |
|---|---|
| Calories | 400-550 kcal |
| Total Fat | 20-30g |
| Saturated Fat | 10-15g |
| Carbohydrates | 50-70g |
| Sugars | 35-50g |
| Protein | 5-8g |
For precise figures, consider sending a portion for professional nutritional analysis. Enjoy this delicious treat in moderation.
FAQ
What is Genoa cake?
Genoa cake is a traditional British fruitcake, typically lighter in texture than a dense Christmas cake. It features a rich, buttery batter studded with abundant glacé fruits and nuts.
According to YourDictionary, the Genoa cake originated in 16th-century Genoa as a Christmas cake.
Can I make this cake in advance?
Absolutely! This Mary’s Christmas Genoa Cake actually benefits from being made ahead. Its flavors deepen and meld beautifully over a week or two.
How long does this cake last?
Stored correctly in an airtight container, your Genoa cake will stay fresh for up to three weeks at room temperature. You can also freeze it for up to three months.
Can I omit certain fruits or nuts?
Yes, feel free to customize the fruit and nut mix to your liking. Just ensure you maintain the overall weight of additions for proper cake structure.
What makes this a “Christmas” Genoa cake?
While Genoa cake can be enjoyed year-round, the specific mix of festive fruits like red glacé cherries, the rich spices (if added), and the elegant decoration make this version perfect for Christmas celebrations.
Conclusion
This recipe for Mary’s Christmas Genoa Cake offers a delightful journey into classic British baking. Its rich flavors, appealing texture, and beautiful presentation make it an ideal choice for the festive season. Embrace the joy of creating this beloved Genoa fruit cake, which is sure to become a treasured part of your own holiday traditions for years to come. Enjoy the warmth and sweetness it brings to your home.
