Genoa Cake   Veg  CD  CBF  200mins

                                        Submitted by Gwen Crisp, Egham, Surrey, UK

Makes 1 x 20cm/8inch cake   Cold  Vegetarian  Dried Fruit  Nuts  Cakes  Baked Fayre

Ingredients

175g/6oz Butter, softened 

175g/6oz Caster Sugar 

3 Eggs 

225g/8oz Plain Flour 

100g/4oz Currants 

100g/4oz Sultanas  

100g/4oz Chopped Mixed Peel 

50g/2oz Finely Chopped Glace Cherries 

25g/1oz Finely Chopped Almonds 

25-50g/1-2oz Blanched Split almonds 

2 tbsp Milk 

1½ teasp Baking Powder 

1 teasp Grated Lemon Rind

Instructions

1. Preheat the oven to 150C, 300F, Gas Mark 2 and grease and line a 20cm/8 inch  round cake tin.

2. In a large mixing bowl,  cream together the butter, sugar and lemon rind  until light and fluffy.

3. Beat in the eggs, one at a time, adding 1 tablespoon of flour with each one then mix in the milk together with 1 tablespoon of flour.

4. Stir in the currants, sultanas, chopped peel, cherries and the chopped almonds, mixing well.

5. Sieve remaining flour together with the baking powder then  gently fold into the egg mixture with a large metal spoon.

6. Transfer to the prepared cake tin and smooth the top with a knife. Cover the top of the mixture with the split almonds and bake at  for 2½ - 3 hours, or until a wooden cocktail stick inserted into the centre of the cake, comes out clean.

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