CAKES
2900 CHRISTMAS CAKE - Palarang Shire resident. Prizes, First $7.00, Second $3.00. Donated by Braidwood CWA
2901 Light Fruitcake using 750gms fruit
2902 Boiled Fruit Cake
2903 Apple Pie with Shortcrust Pastry, top and bottom
2904 Sponge Sandwich, jam filling, not iced
2905 Chocolate Cake, Iced on Top only
2906 Orange Cake, Iced on Top only, Orange Icing
2907 Sultana Cake, not iced
2908 Banana Cake, not iced
2909 Date Loaf
2910 6 Pieces Shortbread, cut before cooking
2911 6 Lamingtons, 4 cm square
2912 Plum Pudding, Steamed, no cherries
2913 Plum Pudding, boiled in Cloth, no cherries
2914 6 Scones, Plain
2915 6 Scones, Sweet (e.g. Date or Pumpkin)
2916 6 Meringues
2917 Cake made using a Vegetable, State kind of Vegetable
2918 Plate of slice, 1 Variety, Iced
2919 Plate of slice, 1 Variety, Not Iced
2920 Plate of Slice with Topping
2921 Swiss Roll, Chocolate or Plain
2922 Plate of 6 Biscuits, any one variety
2923 Sponge Sandwich using cornflour, any filling, not Iced
2924 Coffee Cake, Iced on Top only
2925 Chocolate Cake, Iced on top only, made by a Man
2926 Any item not mentioned in Schedule
2927 CHAMPION COOKERY EXHIBIT. Prize $5.00
2928 RESERVE CHAMPION COOKERY EXHIBIT
THE AGRICULTURAL SHOW COUNCIL STATE RICH FRUIT CAKE COMPETITION
2929 The Agricultural show Council, Rich Fruit Cake Competition. Prize $10.00. Donated by The Agricultural Shows Council of NSW. Please Note - The winner of this class is eligible to compete in the Regional competition.
The following recipe is compulsory for all entrants. Here's what you need:
250g sultanas
250g chopped raisins
250g currants
125g chopped mixed peel
90g chopped red glace cherries
90g chopped blanched almonds
1/3 - cup sherry or brandy
250g plain flour
60g self-raising flour |
1/4 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
250g butter
250g soft brown sugar
1/2 teaspoon lemon essence OR finely grated lemon rind
1/2 teaspoon vanilla essence
4 large eggs |
Here's what you do:
Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave stand for at least 1 hour, but preferably overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, then alternatively add the fruit and flour mixtures. Mix thoroughly, the mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared tin no larger than 20cm and bake in a slow oven for approximately 3 1/2 to 4 hours. Allow the cake to cool in the tin.
Note: To ensure uniformity and depending upon the size it is suggested the raisins be snipped into 2-3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.
CAKE DECORATING
2930 Novelty cake, Childs Birthday. First Prize $5.00, Second $3.00. Prize:Donated by a friend of the Braidwood Show Society
2931 Cake, iced and decorated - Palarang Shire Resident. First Prize: $10.00 donated by Mrs. Lolene Deane in Memory of Mrs. Ivy Bunn Second $5.00 Donated by a friend of the Braidwood Show Society
2932 Cake, Iced and Decorated
2933 Flood work, presented on a Plaque, no Cake required
2934 Arrangement Hand Molded flowers, no Cake Required
2935 Easter Egg or Novelty item, no Cake required
2936 International Cake
2937 CHAMPION DECORATED CAKE. Prize $5.00
2938 RESERVE CHAMPION DECORATED CAKE
