Name: Cherry Genoa Fruit Cake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 9-inch round cake
Cuisine: European
Ingredients: 1 cup all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 2 large eggs; 1/4 cup whole milk; 1 teaspoon vanilla extract; 1/2 cup candied cherries, chopped; 1/2 cup golden raisins; 1/4 cup chopped almonds; Powdered sugar for dusting

Instructions

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. You can also line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy using a handheld mixer or a stand mixer.
Add the eggs, one at a time, mixing well after each addition until fully incorporated. Add the vanilla extract and mix again.
Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk, and mix until just combined. Be careful not to overmix the batter.
Gently fold in the chopped candied cherries, golden raisins, and chopped almonds until evenly distributed in the batter.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake the Cherry Genoa Fruit Cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, dust the top with powdered sugar for a beautiful finishing touch.

Ingredients

Instructions

Nutrition Facts

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