Jewel-Toned Genoa Cake: A Classic Italian Christmas Treat
1 hour 30 minutes
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About Jewel-Toned Genoa Cake: A Classic Italian Christmas Treat
Experience the magic of an Italian Christmas with this Jewel-Toned Genoa Cake. A treasured tradition, this vibrant cake bursts with candied fruits, nuts, and a hint of citrus, promising a symphony of flavors.The rich, buttery crumb is infused with warm spices and a touch of liqueur, creating a melt-in-your-mouth texture. Each bite is incredibly moist and flavorful, leaving you wanting more.Glistening with an apricot glaze and adorned with candied fruit, this stunning cake is as beautiful as it is delicious. Perfect for sharing during the holidays, the Genoa Cake is guaranteed to become a new family favorite.
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Recipe Time & More
Prep30 minutes
Cook1 hour
Total1 hour 30 minutes
Ingredients
Cake Batter
- 125 gm Butter or refined oil, unsalted
- 125 gm Sugar caster sugar, powdered
- 3 Large Eggs beaten
- 1 tsp Vanilla Extract
- 1 tbsp Lemon Zest grated
- 1 tbsp Orange Zest grated
- 175 gm Self-Rising Flour or 175g all-purpose flour mixed with 2 tsp baking powder, sifted thrice
- 1 tsp Spice ground, mixed
- 60 ml Cointreau or brandy/rum
- 200 gm Tutti Frutti or mixed candied fruit/peel, preferably soaked in rum or brandy
- 2 tbsp Apricots chopped, dried
- 25 gm Almonds blanched, chopped
Apricot Glaze and Topping
- 2 tbsp Apricot Jam or strawberry jam
- 1 tbsp Water
- 1 handful Maraschino Cherries
- A few Pineapple Slices candied
- 1 handful Strawberries and/or dried cherries and kiwi slices, dried
Instructions
- Preheat oven to 150°C (300°F). Grease and line a loaf pan with parchment paper, ensuring the paper extends over the sides for easy removal later.
- In a medium bowl, whisk together the flour and mixed spice.
- In a separate bowl, toss the tutti frutti, chopped apricots, and 1 tablespoon of the chopped almonds with 1 tablespoon of the flour mixture. This helps prevent the fruit from sinking to the bottom during baking.
- In a small saucepan, combine the apricot jam and water. Heat over low heat, stirring constantly, until melted and smooth. Set aside to cool.
- In a large bowl, cream together the butter and powdered sugar using an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.
- Continue beating until the mixture doubles in volume. Stir in the vanilla extract, lemon zest, and orange zest.
- Gently fold in the dry ingredients a few tablespoons at a time, mixing until just combined. Be careful not to overmix. Fold in the floured fruit and nut mixture.
- Pour the batter into the prepared loaf pan and smooth the top. Gently tap the pan on the counter to release any air bubbles.
- Bake for 60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, use a toothpick to prick holes all over the cake's surface. Drizzle the Cointreau (or other liqueur) over the cake, allowing it to soak in.
- Brush the top of the cake with the cooled apricot glaze, ensuring it's evenly coated. Decorate with the remaining chopped almonds, maraschino cherries, candied pineapple, and dried strawberries.
- Slice and serve the Genoa Cake with tea or a festive punch. Store leftover cake in the refrigerator for up to a week. For optimal flavor and texture, bring the cake to room temperature before serving.
Recipe Notes
Good To Know
- Consider using bottled fruits like colored Maraschino cherries (available online and in import stores) or preserved "Keronda" fruit (available locally and online).
- Dried fruits such as kiwi, strawberry, pineapple, mango, guava, cherry, and raspberry can also be used.
- Dried apricots and tutti frutti/preserved papaya are readily available options.
- If using alcohol, you can soak fruits in rum or other liquors ahead of time.
- For a non-alcoholic option, use syrup from preserved pineapple or Maraschino cherries, or make a thin sugar syrup with added fruit flavoring (pineapple, vanilla, or rum extract).
Expert Tips
- For a richer flavor, toast your nuts before adding them to the cake batter.
- Don't overmix the batter. Overmixing can lead to a tough cake.
- Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
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Recipe Nutrition
Calories: 222kcalCarbohydrates: 25gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 63mgSodium: 19mgPotassium: 69mgFiber: 1gSugar: 13gVitamin A: 371IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Amrita Iyer
Articles: 68
3 Comments
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Such a tempting dish! Thank you.
Looks so appetizing! Thank you for posting.
Great recipe! I’m eager to try it.