|Place of origin||Italy|
|Region or state||Genoa|
|Main ingredients||Sultanas/raisins, Currants, Glacé cherries, Flour, Eggs, Butter, Sugar|
|340 kcal (1424 kJ)|
Genoa cake (also simply Genoa) is a fruit cake consisting of sultanas, currants or raisins, glacé cherries, almonds, and candied orange peel or essence, cooked in a batter of flour, eggs, butter and sugar. 
Although the name Genoa cake is mainly used in the UK, where recipes for it have been around since the 19th century, it is a variant of the Pandolce cake which originated in 16th century Genoa as a Christmas cake. Unlike Genoa cake, traditional Pandolce includes pine nuts as a major ingredient and uses yeast as its raising agent, which requires several hours to rise, like bread. This original form is now known as Pandolce alto, whilst a simpler variant which uses baking powder is known as Pandolce basso and is essentially the same as the Genoa cake sold in the UK, with a moist but crumbly texture.
The term Genoa cake is also sometimes used to refer to two other Genoa-related cakes, neither of which are fruit cakes: Génoise cake, a light sponge cake, and Pain de Gênes (Genoa bread), a dense almond cake.
- Ingredients and nutritional analysis of commercially made Genoa Cake at Tesco supermarket
- Oxford Dictionaries
- Genoa Cake recipe BBC Good Food Magazine
- Recipe 154 in The Bread Biscuit Bakers and Sugar-Boiler's Assistant by Robert Wells (London, 1890)
- Gourmet Liguria
- Pandolce Basso Genovese Archived 2013-10-15 at the Wayback Machine
- Pandolce Christmas cake
- Gourmet Britain Genoa cake recipe
- Cook's Info: Genoa Cake