Delia Smith Genoa Cake Recipe

There’s something quietly magical about fruitcake done properly. I don’t mean the dry, unloved block wrapped in foil you find at the back of a Christmas hamper — no. I mean the kind of cake my nan used to make on a damp Thursday in March, with her tiny radio humming in the background and a tea towel tucked into her apron. That kind of fruitcake.

Delia Smith’s Genoa Cake brings me right back to that tiled kitchen in Essex — sticky glacé cherries, a whisper of lemon zest, and just enough brandy-scented nostalgia to make you pause between bites. It’s a soft, rich, almondy affair — a proper British bake with Italian flair.

Let’s make it together. Don’t rush. This one’s worth your patience.

Ingredients List

• 350g glacé cherries — rinsed, dried, and quartered. The pop of colour and sweetness makes every slice cheerful.
• 225g tinned pineapple in juice — drained and chopped. Adds moisture and a bit of zing.
• 50g dried apricots, chopped — for a slightly chewy tang.
• 100g blanched almonds, roughly chopped.
• Zest of 2 lemons — brightens everything up.
• 350g sultanas
• 250g unsalted butter, softened — this is your richness.
• 250g caster sugar
• 5 large free-range eggs, lightly beaten
• 250g self-raising flour
• 75g ground almonds — makes the crumb tender and fragrant.

Topping:

• A small handful of whole blanched almonds
• A small handful of walnut halves
• A small handful of halved glacé cherries
• 50g whole orange peel, cut into pieces — hard to find, but absolutely worth it
• 100g apricot jam, for glazing

How to Make It (Instructions)

1. Preheat your oven to 160°C (140°C fan) or Gas Mark 3. Grease a deep 23cm round tin and line it with parchment — don’t skip the sides!
2. In a large bowl, mix together the cherries, pineapple, apricots, almonds, lemon zest, and sultanas. Set aside. It’ll smell like Christmas morning.
3. Cream the butter and sugar in a food processor or by hand until it’s pale and fluffy.
4. Gradually beat in the eggs, adding a spoonful of flour each time to stop it curdling. If it still curdles? Don’t panic — it’ll come right once you add the dry stuff.
5. Fold in the remaining flour and ground almonds using a metal spoon. Then gently stir in the fruit and nut mixture. Don’t overmix — just until combined.
6. Spoon the batter into your tin and smooth the surface. Honestly, I usually forget to level it and end up with a lopsided crown. Tastes just as good.
7. Arrange the almonds, walnuts, cherries, and orange peel on top — make it look like stained glass if you fancy.
8. Bake for 2 to 2¼ hours, checking after 1 hour. If the top’s browning too quickly, loosely cover it with foil. The cake’s ready when a skewer comes out clean.
9. Let it rest in the tin for 30 minutes, then turn it out and cool on a wire rack.
10. Warm the apricot jam in a small pan, strain it, then brush it over the cooled cake for that gorgeous glossy finish.

Optional: Wrap a ribbon around it. It’s not just for Christmas.

Common Mistakes

Why is my Genoa cake dry?
You’ve likely overbaked it or your oven runs hot. Use foil after an hour and start testing at 2 hours sharp.

Why did the fruit sink to the bottom?
It wasn’t properly coated in flour. Give the chopped fruit a toss in a bit of flour before folding it in next time.

Why is my cake greasy or sunken?
Too much butter or underbaking. Make sure your butter is soft but not melty, and always check with a skewer.

Can I skip lining the tin?
I did it once. Never again. The fruit will weld itself to the sides, and you’ll be chiselling it out with a spoon.

Storage Tips

Fridge:
Wrap tightly in cling film or store in an airtight tin. Keeps for up to a week — the flavours actually deepen.

Freezer:
Wrap in cling film and foil or use a freezer-safe box. Keeps for 3 months. Defrost overnight at room temp.

What to Serve With It

• Strong black tea — classic. The tannins balance the sweetness perfectly.
• Espresso or a flat white — for an Italian nod.
• Whipped cream or vanilla ice cream — especially if the cake’s warm. Proper treat.

FAQ Section

Can I make this cake gluten-free?
Yes — use a gluten-free self-raising flour blend and check your other ingredients are certified gluten-free.

Can I leave out the pineapple or apricots?
You can, but the cake may be drier. Sub with other moist dried fruits like figs or prunes.

Does this cake contain alcohol?
Not as written, but you could brush it with a little warm brandy instead of jam for a boozier version.

Can I make this in advance?
Absolutely. It tastes better the next day, once the flavours have settled in.

Try More Recipes:

• Delia Smith Light Fruit Cake Recipe
• Delia Smith Key Lime Pie
• Delia Smith Quiche Lorraine
• Delia Brussel Sprout Soup