Delia Smith’s Genoa Cake Recipe

Delia Smith’s Genoa Cake is a luxurious fruit cake, steeped in tradition and infused with the unmistakable charm of Italian panettone and British fruitcake sensibilities. Named after the Italian port city of Genoa, which was historically a major hub for importing dried fruits and nuts, this cake is densely packed with succulent glacé cherries, tangy mixed peel, golden and dark raisins, almonds, and often a dash of alcohol like brandy or sherry to deepen the flavor. Unlike heavier Christmas cakes, Delia’s Genoa Cake is lighter in color and texture but rich in taste and utterly moist.

Known for her precise and approachable style, Delia’s version of the Genoa Cake is revered for its balance-never too sweet, never too boozy, and always impeccably textured. It’s a cake that matures beautifully with time, making it ideal not only for teatime indulgence but also for festive gifting.

Delia Smith’s Genoa Cake Recipe

Ingredients Needed

To create this iconic cake, you’ll need the following ingredients:

Dry Ingredients:

• 175g (6 oz) plain flour
• ½ teaspoon baking powder
• Pinch of salt

Fruit and Nuts:

• 110g (4 oz) glacé cherries, rinsed, dried, and halved
• 110g (4 oz) mixed peel
• 175g (6 oz) golden sultanas
• 175g (6 oz) raisins
• 50g (2 oz) chopped almonds (blanched)

Wet Ingredients:

• 175g (6 oz) unsalted butter, softened
• 175g (6 oz) caster sugar
• 3 large eggs
• Zest of 1 lemon (or orange for a warmer note)
• Optional: 1-2 tablespoons brandy or sherry (for soaking or brushing)

Equipment Needed

Before baking, gather the essential tools:

• 18 cm (7-inch) round cake tin, preferably deep-sided and loose-bottomed
• Parchment paper for lining
• Mixing bowls (one large, one small)
• Electric hand mixer or stand mixer (for creaming)
• Sieve for flour
• Spatula or wooden spoon
• Cooling rack
• Pastry brush (if applying brandy post-bake)
• Digital scale (for precision)

Step-by-Step Guide To Make Delia Smith’s Genoa Cake

1. Preparation:

   • Preheat your oven to 150°C (130°C fan, 300°F, Gas mark 2).
   • Line the cake tin with a double layer of parchment, including a collar that rises above the rim.

2. Creaming the Butter and Sugar:

   • In a large bowl, cream the butter and caster sugar until pale, fluffy, and light. This aeration is vital for a good rise.

3. Adding the Eggs:

   • Beat the eggs in a separate bowl, then gradually add to the creamed mixture, a little at a time to avoid curdling. Add a tablespoon of flour if the mixture begins to split.

4. Incorporating the Fruit and Nuts:

   • Sift the flour with the baking powder and salt.
   • Fold half the flour into the creamed mixture.
   • Then, fold in all the fruits, nuts, and citrus zest. Finally, stir in the remaining flour.

5. Baking:

   • Spoon the batter into the prepared tin and level the top.
   • Bake in the lower third of the oven for 1¾ to 2 hours, or until the top is golden and a skewer inserted into the center comes out clean.

6. Cooling and Optional Soaking:

   • Allow the cake to cool in the tin for 30 minutes before transferring to a wire rack.
   • For extra depth, brush the warm cake with brandy or sherry, then wrap in parchment and foil to mature.

Mastering The Recipe: Tips And Tricks

• Rinse and dry glacé cherries thoroughly to prevent them from sinking to the bottom of the cake.
• Soaking the dried fruits overnight in a bit of alcohol or orange juice enhances both texture and taste.
• Don’t skip lining the tin properly-this cake is slow-baked and prone to drying at the edges without insulation.
• Store the cake in an airtight tin and allow it to rest for a few days to develop its full flavor.
• For a decorative finish, brush the top with warm apricot jam and adorn with almonds or more glacé fruits.

Delia Smith’s Genoa Cake is not merely a recipe-it’s an edible celebration of tradition, craftsmanship, and love for wholesome, home-baked fare. Whether you’re baking it for a special occasion, giving it as a heartfelt gift, or simply indulging in an afternoon slice with a strong cup of tea, this cake is bound to bring a smile. Its rich medley of fruits, subtle nuttiness, and buttery crumb reflect everything that is beautiful about classic British baking-elevated by Delia’s signature touch of elegance and ease.

Simple Twists On Delia Smith’s Genoa Cake Recipe

Delia Smith’s Genoa cake is already a deliciously rich and indulgent traditional fruitcake, but there are numerous ways to elevate or modify the recipe to suit different tastes or add a unique twist. Here are some ideas that you can try to make this classic even more exciting:

1. Nuts Galore:
   While the original recipe calls for a combination of dried fruit like raisins, currants, and sultanas, you can mix in a variety of nuts for extra texture and flavor. Consider adding chopped hazelnuts, walnuts, or almonds to complement the fruits. Toasting the nuts lightly before adding them to the cake batter will intensify their flavor and create an even deeper taste experience.

2. Add Zesty Citrus:
   To bring in a bright, refreshing contrast to the dense sweetness of the fruit, try incorporating lemon or orange zest into the batter. The citrus notes will balance out the richness of the cake and enhance the fruitiness. You could even replace some of the mixed peel with a citrus peel, like candied orange peel, to give it a more vibrant touch.

3. Spices and Flavors:
   Experiment with additional spices such as cinnamon, nutmeg, or ginger to infuse warmth into your Genoa cake. A pinch of ground cardamom can add a slightly exotic, aromatic flavor, while a splash of vanilla extract will deepen the cake’s fragrance.

4. Soaked in Alcohol:
   Genoa cake often includes a little bit of brandy, rum, or sherry, but why not make it extra boozy?

   You can soak your dried fruits in your favorite spirit overnight before incorporating them into the batter. This infusion adds complexity and enhances the moistness of the cake. If you prefer a non-alcoholic version, you can substitute with fruit juice or a herbal tea for a unique twist.

5. Chocolate-Covered Surprise:
   For a modern take, drizzle melted dark chocolate over the top of your baked cake once it has cooled. Alternatively, you could add chunks of chocolate into the batter to create a moist, fudgy texture. The combination of fruit and chocolate will add a luxurious touch to the traditional recipe.

6. Infused Syrup for Soaking:
   After baking the cake, soak it with a flavored syrup. A combination of water, sugar, and your chosen spirit can be simmered and poured over the cooled cake for added moisture and flavor. This technique works wonders for keeping the cake moist and elevates its overall taste.

7. Glazed Finish:
   Give your Genoa cake a glossy finish with a fruit glaze or apricot jam. Simply heat up a little apricot jam and brush it over the surface of the cake for a beautiful shine and a delicate fruity flavor that complements the cake’s richness.

These variations can transform Delia Smith’s Genoa cake into something uniquely your own, while still respecting the essence of the traditional recipe. Experiment with different combinations to create a version that suits your tastes!

How To Properly Store Leftovers

Genoa cake, like many fruitcakes, benefits from proper storage because it tends to get better with age. If you find yourself with leftover cake (though it’s hard to imagine!), here’s how you can store it to keep it fresh and flavorful:

1. Wrap and Store in an Airtight Container:
   To maintain the cake’s moisture, wrap it tightly in parchment paper or cling film. Then place it in an airtight container or a cake tin. This will help retain its softness and prevent it from drying out. Make sure the container is sealed tightly to prevent air from getting in.

2. Keep It Cool and Dry:
   Store the cake in a cool, dry place, away from direct sunlight. A pantry or kitchen cupboard is ideal. Avoid placing it in a humid environment, as moisture can alter the texture and flavor of the cake. Avoid the refrigerator unless the cake is covered in fondant or marzipan, as the fridge can dry out the cake.

3. Consider Freezing for Long-Term Storage:
   If you need to store your Genoa cake for a longer period, freezing is a great option. Wrap the cake in two layers of cling film and place it in a freezer-safe container or freezer bag. Make sure to label it with the date, as cakes like this can last for up to three months in the freezer. When you want to enjoy it, simply let it thaw at room temperature for a few hours before serving.

4. Feeding the Cake:
   For cakes that will be stored for an extended period, especially if they contain alcohol, you can ‘feed’ the cake with a little more brandy, rum, or your preferred spirit every few weeks. This will keep the cake moist and enhance its flavor. Just pour a small amount onto the cake and allow it to soak in.

5. Portioning:
   If you have a large cake and don’t want to keep it all at once, consider cutting it into slices and individually wrapping the portions. This way, you can enjoy small servings over time without exposing the entire cake to air.

By following these storage tips, your Genoa cake will stay fresh, moist, and delicious, ready to be enjoyed whenever you fancy a slice.

What To Eat With Delia Smith’s Genoa Cake?

Delia Smith’s Genoa cake is rich, dense, and full of flavor, so pairing it with complementary items can create a delightful balance. Here are some great suggestions to accompany this traditional cake:

1. Tea:
   A traditional choice to serve with Genoa cake is a nice cup of tea. The richness of the fruitcake pairs wonderfully with a variety of teas. Consider a strong black tea, like Earl Grey or Assam, to cut through the cake’s sweetness. If you prefer something lighter, a green tea or a light herbal tea, such as chamomile or mint, can also be a good match.

2. Cheese:
   The savory richness of cheese contrasts beautifully with the sweetness of a fruitcake. Try pairing your Genoa cake with sharp cheeses like aged cheddar, Stilton, or Roquefort. The creamy, salty elements of the cheese balance the cake’s sweetness in an intriguing way.

3. Fresh Fruits:
   For a refreshing accompaniment, serve the cake alongside fresh seasonal fruits like strawberries, raspberries, or apple slices. The natural tartness of the fruit will provide a lovely contrast to the cake’s dense texture and sweetness.

4. Whipped Cream or Mascarpone:
   Lightly whipped cream or mascarpone cheese makes a delicious topping for Genoa cake. If you’re looking to make it extra indulgent, add a touch of vanilla or citrus zest to the cream to enhance the flavor.

5. Ice Cream or Sorbet:
   A scoop of vanilla or cinnamon ice cream complements the richness of Genoa cake beautifully. Alternatively, a refreshing sorbet, like lemon or raspberry, can balance the heaviness of the cake with its tartness and fresh flavors.

6. Sherry or Port:
   If you’re looking for an alcohol pairing, sherry or port is an excellent choice. Their sweet, deep flavors harmonize with the fruity and spiced notes of the Genoa cake. A glass of dessert wine will elevate the experience and add an air of celebration.

7. Chocolate or Fruit Sauce:
   For an indulgent dessert experience, you can drizzle chocolate or a warm fruit compote over the cake. A dark chocolate sauce or a berry coulis will add richness and enhance the cake’s flavor profile.

Conclusion

Delia Smith’s Genoa cake is a timeless classic that can be enjoyed in a variety of ways. Whether you stick to the original recipe or experiment with different twists, there’s plenty of room to make it your own.

The cake’s rich, dense texture and its combination of fruits and nuts make it a deliciously indulgent treat for any occasion. Proper storage ensures that any leftovers remain fresh and moist, while thoughtful pairings like tea, cheese, or even ice cream enhance the overall experience. With its versatility and depth of flavor, Genoa cake is sure to be a crowd-pleaser every time!.

FAQs

What Are The Main Ingredients In Delia Smith’s Genoa Cake Recipe?

Delia Smith’s Genoa Cake recipe features a rich combination of dried fruits like currants, sultanas, and glacé cherries, along with chopped almonds, candied peel, and a generous amount of mixed peel. The base includes butter, brown sugar, eggs, and flour, all flavored with a blend of spices such as mixed spice or ground cinnamon. Additionally, the cake is traditionally soaked in brandy, giving it an extra level of depth and flavor.

How Long Does It Take To Bake Delia Smith’s Genoa Cake?

Baking Delia Smith’s Genoa Cake typically takes about 2 hours at 150°C (300°F), though the exact time can vary depending on your oven. It’s important to check the cake with a skewer towards the end of the baking time.

If the skewer comes out clean, the cake is done. Additionally, for the best results, the cake should be baked in a low, slow heat to ensure it cooks through evenly without burning the fruit or nuts.

Can I Make Delia Smith’s Genoa Cake In Advance?

Yes, Delia Smith’s Genoa Cake actually improves with age!

In fact, it’s often recommended to make the cake a week or two ahead of when you plan to serve it. This allows the flavors to develop fully and gives the fruit time to soak up the brandy. After baking, you can store it in an airtight container and keep it in a cool, dark place. If you prefer, you can also feed the cake with extra brandy a few times before serving to intensify the flavor.