Genoa cake from Oats in the North, Wheat from the South: The History of British Baking, Savoury and Sweet (page 64) by Regula Ysewijn

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Notes about this recipe

  • Apollonia on January 26, 2025

    This was great. Really lovely flavors and, as Foodycat says, very moist. Mine came out quite a bit more golden throughout -- maybe even a bit caramelized given the long cook time -- but no complaints. I used some bitter amaro candied peel from Camilla Wynn's excellent book Nature's Candy and some fancy Amarena cherries. I also soaked my currants in a little warm brandy, since they were a bit dry.

  • Foodycat on August 14, 2020

    Makes a delicious, moist fruitcake - hardly any resemblance at all to a supermarket Genoa cake.

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