With this Genoa cake recipe it is time for me to turn my baking attention towards my Mother-In-Law ‘Stan’. She does love a Genoa cake, epically one from Waitrose. She likes it so much that she gets Ocado to deliver it for her… So I’ll make it for her.
On my blog you will have seen how I make wonderful bakes and nothing, I repeat NOTHING ever goes wrong! So I’d be grateful if you would keep this under your hat. I make a Genoa cake using a recipe found on the BBC. I baked it, and proudly delivered it to Stan. She loved the look of it, thought the taste was superb but her main comment was that it was ‘As dry as a chip!’ She has a problem throwing food away so we used it as a desert with custard and drenched it in Disaronno.
This version has been adapted from a recipe found at allrecipes.co.uk – but naturally I’ve tweaked and updated it an I hope both you and my mother in law likes it!
- 200g dried mixed fruit – currants, sultanas and raisins
- 40g mixed peel
- 2 tablespoons Disaronno
- 110g softened butter
- 110g caster sugar
- 2 large eggs
- 150g self raising flour, sieved
- 75g glace cherries, halved
- 1 teaspoon almond extract
Measure out the dried mixed fruit, currants, sultanas and raisins. Pour 2 tablespoons Disaronno over the fruit and allow it to soak in for a while, a couple of hours is enough, but overnight is better.
Before you get going take 1 tablespoon of the flour and toss the glace cherries around in it, what does not stock to the cherries can go back in with the rest. Covering the cherries wilt flour makes sure that they do not sink to the bottom of the cake.
Put the oven on at 160C / 140C fan / Gas Mark 3, line up the card loaf tins, there is no need to line or grease them.
Cream softened butter and caster sugar. Add in eggs one at a time, beating well between each addition, if you are worried that the mix will split then add a tablespoon of flour with each of the eggs.
Fold in the flour, almond extract and the dried fruit and mixed peel, hold back the cherries.
Spread half the mixture over the base of the 10 disposable loaf tins, then push 2 cherries into each portion. With the second half of the mixture top the loaf tins up to cover the cherries and level them off.
Bake until golden for me this was 24 minutes, but do keep an eye on them, being so small they would go from golden to crisp in only moments.
Test if they are done by using a wooden kebab stick. I was given a metal cake tester, the working end (the tip) is smooth metal, I find that most of the time the cake comes off the end rather than sticking to it. A wooden one has a rougher texture and will cling onto the uncooked cake mixture.
My Mother-In-Law was presented with a couple of these little loaf cakes, they didn’t last long, she loved them. My Father is a regular comment-leaver on this blog, you can find many a comment from him, normally along the lines of he does not need to bake – he has staff to do that for him. However he did send me a special email to say how much he enjoyed these little cakes – high praise indeed!