Christmas Genoa cake

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

By Mary Berry
From The Great British Bake Off


  • 350g/12oz red or natural (uncoloured) glacé 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/3½oz 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/2½oz ground almonds

For the topping

  • small handful blanched whole almonds
  • small handful walnut halves
  • small handful red or natural (uncoloured) glacé cherries, halved
  • 50g/1¾oz whole orange peel (available from health-food shops), cut into pieces
  • 100g/3½oz apricot jam