Genoa Cake (Italian Christmas Cake) | How to make Genoa Cake (Italian Christmas Cake)

By Amrita Iyer  |  19th Dec 2016  |  
4.7 from 3 reviews Rate It!
  • Genoa Cake (Italian Christmas Cake), How to make Genoa Cake (Italian Christmas Cake)
Genoa Cake (Italian Christmas Cake)by Amrita Iyer
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About Genoa Cake (Italian Christmas Cake) Recipe

Genoa Cake as the name says comes from the city in Italy. This is a beautifully boozy,fruity and nutty cake which uses whatever preserved fruits you can get. This is a delicious fruit cake with lovely assorted fruits,brushed over with liquid jam and studded on the top with more preserved fruits.The fruits are like jewels encrusted on the cake and look beautiful when slices are cut from the cake.The jam helps the fruit stick and each slice has its own beauty! People living abroad have varied options to source preserved fruits as countries like USA and Canada import them from France and Italy and make their own especially the Florida mixed peel which is awesome in flavour!For people in India if you can source preserved fruits online then great!Or if you live in a metro where you have special import stores to source them or through sites like Booyah Chicago!You can make your own Orange Peel as well by preserving them in syrup.

Genoa Cake (Italian Christmas Cake), a deliciously finger licking recipe to treat your family and friends. This recipe of Genoa Cake (Italian Christmas Cake) by Amrita Iyer will definitely help you in its preparation. The Genoa Cake (Italian Christmas Cake) can be prepared within 30 minutes. The time taken for cooking Genoa Cake (Italian Christmas Cake) is 60 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Genoa Cake (Italian Christmas Cake) step by step. The detailed explanation makes Genoa Cake (Italian Christmas Cake) so simple and easy that even beginners can try it out. The recipe for Genoa Cake (Italian Christmas Cake) can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Genoa Cake (Italian Christmas Cake) from BetterButter.

Genoa Cake (Italian Christmas Cake)

Ingredients to make Genoa Cake (Italian Christmas Cake)

  • 125 gms unsalted butter/Refined Oil
  • 125 gms powdered sugar/Caster sugar
  • 3 eggs – beaten
  • 1 tsp vanilla extract
  • 1 tbsp grated lemon zest
  • 1 tbsp grated Orange zest
  • 200 gms mixed preserved fruit/candied peel/tutti frutti (better if soaked in Rum or Brandy)
  • 2 tbsp chopped dried apricots
  • 25 gms blanched almonds
  • 175 gms self raising flour, or
  • 175 gms plain flour/all purpose flour/maida mixed with 2 tsp baking powder and sifted thrice
  • 1 tsp powdered mixed spice
  • 60 ml Contreau/Brandy/Rum
  • Topping -
  • 2 tbsp jam –( apricot or Strawberry)
  • 1 tbsp water
  • Coloured Maraschino Cherries
  • Preserved pineapple slices
  • Dried strawberry,cherry and kiwi slices

How to make Genoa Cake (Italian Christmas Cake)

  1. Heat Oven to 150°C.Prepare a loaf pan by either greasing and lining it with Parchment paper or greasing and sprinkling it with flour.You can use a baking spray as well.
  2. Combine the flour with the powdered mixed spice.Mix 1 tbsp flour with the fruit and 1 tbsp of chopped Almonds to be added in the cake.This ensures that the fruits do not sink to the bottom while baking.
  3. Melt the jam with the water to make a thick solution.Keep aside to cool.
  4. Combine the Butter/Oil and sugar and beat with an electric beater till pale and frothy.Add eggs 1 tbsp at a time beating well after each addition.
  5. Beat till the mixture increases to double the volume.Add the vanilla extract and lemon and orange zest.Mix well.
  6. Fold in the flour mixture 2 tbsp at a time till it is completely used up.Add the prepared fruits and fold again.Do not over mix.
  7. Spoon this mixture into the loaf pan and smooth the top.Tap the pan on a flat surface to remove any air bubbles.
  8. Bake for 60 minutes till a skewer inserted in the centre comes out clean.Cool in the tin for 10 minutes and loosen the sides of the cake.Remove when completely cool.
  9. Pierce the surface of the cake with a toothpick and spoon on the liqueur so as to fill the holes.I added 1/4 portion of maraschino syrup and 1/4 portion preserved pineapple syrup to 1/2 portion of White Rum.Leave for 10 minutes.
  10. Brush the top with the prepared jam mixture till completely covered.Decorate with the assorted preserved fruits and Almonds.
  11. Cut into slices and serve with tea or punch.Refrigerate the Cake in case you want to store it for a long time.Take out 2 hours before eating!

My Tip:

You can use dried fruits like dried Kiwi,Strawberry,Pineapple,Mango,Guava,Cherry and Raspberry.Crawford Market and the Masjid area nearby have plenty of stock. I used my own preserved Pineapple. Use dried Apricots which are readily available. Use tutti frutti or coloured and preserved Papaya easily available anywhere in India. I had soaked some fruit in October itself in Rum for Christmas Cake.I took 1/4 cup of those fruits plus I added the rest in the “mix and match” way to make up for the rest of the quantity! I have used Rum and syrup to pour into the cake later.However if you do not want to use liqueur then use the syrup from preserved Pineapple or Maraschino cherries.In case you do not have that either then make a thin sugar syrup and add any kind of fruit flavouring to it like Pineapple or even 1 tsp Vanilla or Rum extract.

Reviews for Genoa Cake (Italian Christmas Cake) (3)

Anupama Kumari2 years ago

Awesome cake dear!

Padma I2 years ago


krishna v2 years ago

Wow wow wow....

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