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Genoa Cake
by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Cake (270) Nuts (169) Almonds (94) Christmas (92) Walnuts (53) Glace Cherries (3) Fruit Cake (2) Genoa (1) Genoa Cake (1)
A dense fruit cake originating from sixteenth century Genoa, Genoa cake is a slightly lighter version of a traditional Christmas cake. It does not contain spices, royal icing, marzipan, or brandy, but is packed with all the fruit and nuts you could desire. Essentially, Genoa cake is the perfect excuse to eat Christmas cake anytime of the year.
Preparation Time: 25 minutes
Cooking Time: 2 ½ hours
Makes: 12 servings
260g glace cherries
150g mixed candied peel
50g brazil nuts
50g pecan halves
75g ground almonds
225g (drained weight) tinned pineapple in juice
90g unsulphered apricots
350g sultanas
140g walnut halves
5 eggs
250g wholemeal self-raising flour
150g margarine
3 tbsp Truvia sweetener (or 150g caster sugar)
80g plum jam
1 tsp water
Method
Pre-heat the oven to 170 ༠C/ 170 ༠C fan/375 ༠F/5.
Mix together the pecans, brazil nuts, mixed peel 100g walnuts, 50g apricots, 200g cherries, sultanas, pineapple, and half the pineapple juice.
Cream together the margarine and sweetener/sugar.
Gradually beat in the eggs.
Fold in the flour and ground almonds.
Fold in the fruit and nut mixture, and then pour into a large cake tin.
Bake in the oven, but cover with foil after one hour, so that the top does not burn.
Warm the jam with a teaspoon of water, and spread half over the top of the cake.
Decorate the top with the remaining walnuts, cherries, and apricots, and then glaze with the remaining jam.
Categories
#Cake
#Genoa
#Genoa Cake
#Fruit Cake
#Nuts
#Walnuts
#Almonds
#Glace Cherries
#Christmas
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