Genoa Cake: glacé cherries fruit cake

When December is coming, many people think about Christmas and fruitcakes! 

I bake fruitcakes for many family and friends almost every year, but this year I think about making something. Well, even I didn't make fruitcakes I still make Macerated Dried Fruit Mix for eating with cheese and baking. 

Anyway, I made a lighter (and easier) version of fruitcakes instead. 

Genoa Cake is an English-style fruitcake made with glacé cherries. It's very easy to prepare as you need only one day to macerate the dried fruits. 

Because I love the fragrance of Kirsch, I use it to macerate the glacé cherries but you can use rum or if you can use hot water. Kirsch adds a lovely smell to the cake but without it, the cake will be delicious too.

There are many kinds of dried fruits that you can use but for me, the candied orange peel is one of my favorites as it gives the cake a more complex flavor and charming citrus note. 

The base of the cake is a simple pound cake, so if you don't have time or don't like heavy fruitcakes I think this cake is for you. 

Recipe: Genoa Cake

สูตรภาษาไทย: เจนัวเค้ก (ฟรุตเค้กเชอรี่แดง)

日本語のレシピ：ジェノアフルーツケーキ

Youtube: เจนัวเค้ก (ฟรุตเค้กเชอรี่แดง), Genoa Cake, ジェノアフルーツケーキ

Genoa Cake: glacé cherries fruit cake

Makes 17.7 x 8.6 x 6 cm. cake

Soaked dried fruits

95 g ..................... Glacé cherries

75 g ..................... Candied orange peels

55 g ..................... Raisins

60 ml .................. Kirsch (Or hot water)

Cake batter

100 g ................... Unsalted butter (Room temperature)

1/8 tsp ................. Salt

100 g ................... Granulated sugar

2 .......................... Eggs

100 g ................... All-purpose flour

1/2 tsp ................. Baking powder

Decoration

............................. Marmalade

............................. Nuts and dried fruits

Cut the Glacé cherries in half.

Put the Glacé cherries, raisins, and candied orange peels into a bowl. Pour Kirsh (or hot water) over the dried fruits and leave it for 12 hours.

Preheat an oven to 170℃. Using upper and lower heat.

Lined 17.7 x 8.6 x 6 cm. Pan with baking paper.

Beat the butter and salt together until smooth. Add the granulated sugar and beat until light in color.

Put the eggs into the bowl and beat to combine.

Sift the flour and baking powder into the bowl.

Pour the soaked dried fruits into the bowl.

Fold to combine.

Put the batter into the prepared pan and level the top.

Bake in 170℃  Preheated oven for 60-65 minutes.

Let it cool in the pan for 10 minutes.

Remove the pan and let the cake cool completely.

Brush the cake with marmalade.

Decorate with nuts and dried fruits. Brush with marmalade again.

Genoa Cake: glacé cherries fruit cake