AGRICULTURAL SOCIETIES COUNCIL OF NSW SPECIAL SECTION 1151 ASC of NSW Rich Fruit Cake Competition. 1st $50, 2nd $25. Sponsored by the Sponsored by ASC of NSW and Andrew Horne. Additional sponsorship by Bruce McIntrye. All contestants must bake the following compulsory recipe. The winner may enter The Rich Fruit Cake Group Final which will be judged on 2nd November 2024. The winner of the Rich Fruit Cake Group Final 2024 to compete at the 2025 Sydney Royal Easter Show. Note - the Winner of Kiama's Rich Fruit Cake Competition is not eligible to compete at other Shows in Group Five. CAKES MUST BE UNCUT - ONLY WHOLE CAKES will be judged. CUT CAKES WILL BE DISQUALIFIED. RECIPE 250g sultanas 250 g chopped raisins 250 g currants 125 g chopped mixed peel 90 g chopped red glace cherries 90 g chopped blanched almonds 1/3 cup sherry or brandy 250 g plain flour 60 g self-raising flour ¼ teaspoon grated nutmeg ½ teaspoon ground ginger ½ teaspoon ground cloves 250g butter 250g soft brown sugar ½ teaspoon lemon essence OR finely grated lemon rind ½ teaspoon almond essence ½ teaspoon vanilla essence 4 large eggs Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave 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 alternately 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 square 20cm x 20cm (8” x 8”) tin and bake in a slow oven for approximately 3 ½ - 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 or 3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.
RkJQdWJsaXNoZXIy MTI3ODI1