Jamie Oliver Genoa Cake Recipe [Tips & Tricks]

I still remember the first time I tasted a Genoa Cake. It was at a quaint little bakery tucked away on a cobbled street in Italy. The rich aroma of dried fruits and spices filled the air, and the cake itself was a perfect balance of sweet, tangy, and buttery goodness. It stuck with me for years. Then, discovering Jamie Oliver’s take on the Genoa Cake felt like a personal invitation to recreate that magic right in my own kitchen.

• Genoa Cake is a traditional British fruitcake with roots tracing back to Italy’s Genoa region.
• It’s a festive favorite, especially around holidays, but it’s delicious any time of year.
• Jamie Oliver’s recipe adds a modern twist, making it approachable without losing that classic charm.

If you love dense, moist, fruit-packed cakes with a touch of nostalgia, this recipe is going to be your new best friend.

Jamie Oliver’s Genoa Cake Recipe

One weekend, I gathered the ingredients and followed Jamie’s recipe step-by-step. The house filled with the scent of spices and citrus, instantly warming the space. When it came out of the oven, I knew this cake was special. It’s rich but not heavy, fruity but not overwhelming, and that balance is pure Jamie Oliver genius.

• Jamie’s version blends classic dried fruits with a hint of zest and warming spices.
• The cake is soaked with a touch of brandy or rum to keep it moist and flavorful.
• It’s perfect for celebrations or as a comforting treat with your afternoon tea.

Ingredients Needed

Before you start, here’s everything you’ll want to gather. I learned the hard way that fresh, quality ingredients make all the difference.

• 225g unsalted butter (softened)
• 225g light muscovado sugar
• 4 large eggs
• 225g plain flour (sifted)
• 1 tsp baking powder
• 2 tsp mixed spice (cinnamon, nutmeg, allspice)
• Zest of 1 lemon and 1 orange (adds fresh brightness)
• 350g mixed dried fruits (sultanas, currants, cherries, chopped dried apricots)
• 100g chopped nuts (optional, walnuts or almonds work well)
• 4 tbsp brandy or rum (for soaking and flavor)
• Pinch of salt

Every ingredient contributes to the cake’s moist texture and rich flavor. Don’t skip the citrus zest – it lifts the whole cake beautifully.

How To Make Jamie Oliver’s Genoa Cake

I find that following the method patiently and precisely makes all the difference between a good cake and a great one. Here’s a detailed walkthrough:

• Prep

  • Preheat your oven to 160°C (320°F).
  • Line a deep 8-inch round cake tin with baking parchment.

• Soak The Fruit

  • Mix the dried fruits with 3 tablespoons of brandy or rum.
  • Let them soak for at least an hour – overnight is even better. This plumps the fruit and intensifies flavor.

• Make The Batter

  • Cream the softened butter and sugar until pale and fluffy (around 5 minutes with an electric mixer).
  • Beat in the eggs, one at a time, mixing well after each addition.
  • Fold in the citrus zest.

• Combine Dry Ingredients

  • In a separate bowl, sift the flour, baking powder, mixed spice, and salt.
  • Gradually fold the dry ingredients into the wet mixture.

• Add Fruit And Nuts

  • Drain the soaked fruit, reserving the liquid.
  • Fold the fruit and nuts gently into the batter.

• Bake

  • Pour the batter into your prepared tin, smoothing the top.
  • Bake for about 1 hour and 20 minutes, or until a skewer comes out clean.

• Finishing Touch

  • While still warm, poke small holes in the cake with a skewer and brush with the reserved brandy or rum to keep it moist.
  • Let cool completely in the tin before removing.

Ingredient Science Spotlight

One thing I love about baking is understanding the ’why’ behind each ingredient. It helps me tweak recipes confidently.

• Butter: Provides richness and moisture. Creaming butter and sugar traps air, helping the cake rise.
• Sugar: Besides sweetness, it helps with texture and moisture retention. Muscovado sugar adds a deep caramel flavor.
• Eggs: Bind the ingredients together and add structure through protein coagulation during baking.
• Flour: The backbone of the cake. Plain flour keeps it tender, while baking powder adds lift.
• Mixed Spice: The combination of cinnamon, nutmeg, and allspice adds warmth and complexity.
• Citrus Zest: Contains essential oils that brighten and balance the sweetness.
• Alcohol (Brandy/Rum): Not only adds flavor but also helps preserve moisture and enhances the fruit’s taste.
• Dried Fruits: High sugar content draws moisture into the cake and offers bursts of chewy sweetness.

Expert Tips

Here are some tricks I picked up that transformed my baking game:

• Use room temperature ingredients – they combine better and create a smoother batter.
• Soak your dried fruit overnight if you can. It plumps the fruit and infuses the cake with flavor.
• Don’t overmix once you add the flour; folding gently keeps the cake tender.
• Use a skewer to check doneness but avoid opening the oven too often early on.
• Brush the cake with alcohol after baking – it adds moisture and a lovely aroma.
• Wrap the cake in foil and store it in an airtight container. It keeps for weeks and tastes even better after resting.

Recipe Variations

I love how versatile this cake is. You can tweak it to your taste or occasion:

• Nut-Free: Skip the nuts and replace with extra fruit or some seeds like pumpkin or sunflower for crunch.
• Gluten-Free: Substitute plain flour with a gluten-free blend. Add a bit of xanthan gum if needed.
• Citrus-Free: Replace zest with a splash of vanilla extract or almond essence.
• Vegan Version: Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), and maple syrup instead of sugar.
• Extra Boozy: Increase the brandy or rum to soak the fruit longer or to brush the cake multiple times while cooling.

Each change brings its own unique twist, making the cake your own.

Final Words

I hope this recipe brings you as much joy as it did me. There’s something deeply satisfying about making a cake that connects you to tradition, family, and simple pleasures. Jamie Oliver’s Genoa Cake is more than just a dessert – it’s a story in every bite.

FAQs

What Is A Genoa Cake?

A Genoa cake is a rich fruit cake made with dried fruits, nuts, and booze, often used for special occasions like Christmas.

Does Jamie Oliver’s Genoa Cake Recipe Include Alcohol?

Yes, Jamie’s recipe uses brandy to soak the fruits, giving the cake its signature flavor.

Can I Make Jamie Oliver’s Genoa Cake Without Alcohol?

Yes, you can replace the alcohol with fruit juice like apple or orange juice for a non-alcoholic version.

How Long Should I Soak The Fruits For Jamie Oliver’s Genoa Cake?

The fruits should ideally be soaked overnight, but if you’re in a hurry, even a few hours will work.

Is Jamie Oliver’s Genoa Cake Gluten-free?

No, his Genoa cake recipe contains regular flour, but you can swap it with a gluten-free flour mix.

Can I Use A Different Type Of Dried Fruit For This Cake?

Yes! You can mix or swap dried fruits like apricots, raisins, or dates based on your preferences.

How Do I Store Jamie Oliver’s Genoa Cake?

Store it in an airtight container, and it can last for up to a week. For longer storage, wrap it in cling film and freeze it.

Can I Make Jamie Oliver’s Genoa Cake In Advance?

Absolutely! In fact, it often tastes better after a day or two, as the flavors have time to meld together.

Do I Need To Line The Cake Tin For This Recipe?

Yes, it’s a good idea to line the cake tin with baking paper to prevent the cake from sticking.

What Size Cake Tin Is Needed For Jamie Oliver’s Genoa Cake?

A 20cm (8-inch) round cake tin works best for Jamie’s Genoa cake recipe.