Genoa cake
No teatime would be complete without a slice of this light crumbly fruit cake in the 1950s so put on the kettle, lay out the tea tray and tuck in!
{{ text }}
{{ Math.floor(minutes/60) >= 1 ? Math.floor(minutes/60) + ' hour' + (Math.floor(minutes/60) > 1 ? 's' : '') : null }} {{ Math.floor(minutes%60) }} minute{{Math.floor(minutes%60) > 1 ? 's' : null }}
{{ new Date(seconds * 1000).toISOString().slice(11, 19) }}
Serves
{{ group.title }}
- {{ ((item.qty / initialServings) * servings).toFixed(2).replace(/\.00$/, '') }}{{ item.unit == 'tbsp' || item.unit == 'tsp' ? ' ' : null }}{{ item.unit }} {{ item.text }}
Ingredients
Equipment
Temperature converter
Volume converter
Weight converter
Method
Step {{currentStep + 1}}: {{ currentStepTitle }}
{{ currentStepText }}
Step 1
Preparation time 20 mins Baking time 1 hour.
Step 2
Set the oven to 180°C, 160°C fan, gas 4. Line a 900 kg (2lb) loaf tin with baking parchment.
Step 3
Place the butter and sugar in a large mixing bowl and beat until light and creamy. Gradually beat in the eggs until smooth.
Step 4
Add all the remaining ingredients and stir well. Place the mixture in the cake tin. Bake for 1 hour – 1 hour 10 minutes, until a skewer comes out clean.
Step 5
Allow to cool in the tin for 10 mins, then turn out and allow to cool on a wire rack. Serve sliced. This cake will keep for up to 1 week in a cake tin.