Genoa cake
Introduction
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!
Ingredients checklist
Nutritional values
| kCals | Fat | Saturated fat | Salt | Carbohydrates | Sugar | Fibre |
|---|---|---|---|---|---|---|
| Values shown are approximate. | ||||||
Method
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.
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