Christmas Genoa cake Archive

Name: Christmas Genoa cake Archive
Ingredients: 350g/12oz red or natural (uncoloured) glacÃ© cherries, rinsed, dried and cut into quarters; 225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped; 50g/2oz ready-to-eat dried apricots, chopped; 100g/3Â½oz blanched almonds, roughly chopped; 2 lemons, finely grated zest only; 350g/12oz sultanas; 250g/9oz unsalted butter, softened, plus extra for greasing; 250g/9oz caster sugar; 5 large free-range eggs, lightly beaten; 250g/9oz self-raising flour; 75g/2Â½oz ground almonds; small handful blanched whole almonds; small handful walnut halves; small handful red or natural (uncoloured) glacÃ© cherries, halved; 50g/1Â¾oz whole orange peel (available from health-food shops), cut into pieces; 100g/3Â½oz apricot jam

beebrecipes.co.uk

Make this delectably moist and fruity cake as an alternative to traditional Christmas cake. It serves 12.

View full recipe on beebrecipes.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at beebrecipes.co.uk.

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Ingredients

225g/8oz tinned pineapple in pineapple juice, drained, dried and roughly chopped
50g/2oz ready-to-eat dried apricots, chopped
100g/3Â½oz blanched almonds, roughly chopped
2 lemons, finely grated zest only
350g/12oz sultanas
250g/9oz unsalted butter, softened, plus extra for greasing
250g/9oz caster sugar
5 large free-range eggs, lightly beaten
250g/9oz self-raising flour
75g/2Â½oz ground almonds
small handful blanched whole almonds
small handful walnut halves
50g/1Â¾oz whole orange peel (available from health-food shops), cut into pieces
100g/3Â½oz apricot jam