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SUNBEAM FOODS RICH FRUIT CAKE COMPETITION

I1 #Sunbeam Foods Rich Fruit Cake Competition#

Measurements used are based on the METRIC SYSTEM

COMPULSORY RECIPE: 250g Sultanas; 250g chopped raisins; 250g

currants; 125g chopped mixed peel; 90g chopped blanched almonds; 1/3 cup

sherry or brandy; 90g Chopped red glace cherries; 250g plain flour; 60g self

raising flour; ¼ teaspoon grated nutmeg; 250g butter; 250g soft brown sugar;

½ teaspoon ground ginger; ½ teaspoon ground cloves; ½ teaspoon lemon

essence or finely grated lemon rind; ½ teaspoon almond essence; ½

teaspoon vanilla essence: 4 large eggs.

HERE’S WHAT TO DO: Mix together all the fruits 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 tin, 20cms and bake in a slow oven for

approx 3 ½ 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.

I2 Boiled fruit cake

I3 Chocolate cake (iced)

I4 Orange cake (iced)

I5 Four iced patty cakes

I6 Tea Cake

I7 Sultana Cake

I8 Plain sponge (4 eges, unfilled,uniced)

I9 *Boiled plumb pudding in a cloth (cloth removed) -

OWN RECIPE OR SUGGESTED PLUM PUDDING ½ lb breadcrumbs; ½ lb

suet; ½ lb currants; ½ lb sultanas; ½ lb raisins; ½ lb plain flour; ½ lb sugar;

3oz mixed peel 4oz cherries; 1 cup treacle; 5 eggs.

I10 Four pieces of Shortbread

I11 Nutloaf (nuts and dates) cylindrical container

I12 Four plain scones (5cm cutter)

I13 Slice, cooked (four pieces)

I14 Slice, uncooked (four pieces)

I15 Four drop biscuits , one variety

I16 Four forcer biscuits

I17 Four yo-yos

I18 Four savoury muffins

I19 *Homemade White Bread (No manufacturers dough allowed)

I20 *Homemade Wholemeal Bread, 50% wholemeal (no manufacturers

dough allowed)

I21 Loaf of white bread (made in breadmaker) *18 YEARS AND UNDER

I22 *Sunbeam Foods boiled fruit cake

1st WASA $10

1st V.A.S Ltd. 1st $55, 2nd $30, 3rd $15

COMPULSORY RECIPE: 375g Sunbeam Mixed Fruit, ¾ cup brown sugar, 1

teaspoon mixed spice, ½ cup water, 125g butter, ½ cup sherry, ½ teaspoon

bicarbonate soda, ½ cup sherry, 2 eggs, lightly beaten, 2 teaspoons

marmalade, 1 cup plain flour, 1 cup self-raising flour, ¼ teaspoon salt Place

the Sunbeam mixed fruit, sugar, spice, water and butter in a large saucepan

and bring to the boil. Simmer gently for 3 minutes, then remove and allow to

cool. Add the sherry, eggs and marmalade, mixing well. Fold in the sifted

dried ingredients then place in a greased and lined 20cm (8”) round cake tin.

Bake in a moderately slow oven for 2 ¼ hours, or until cooked when tested.

I23 *Steamed plum pudding, approx. 1 litre steamer size, own recipe.

I24 Microwave cake (iced)

DECORATED CAKES

I25 *Flat decorated Plaque to suit a 26cm cake

I26 Decorated celebration cake (not Novelty) one tier, ribbon, tulle, & white

stamens allowed, other decorations to be hand made by exhibitor

I27 Decorated novelty cake

I28 Decorated cake. Novice

I29 Decorated cake 16 years & under

Aggregate trophy donated by Ararat Show Society.

JUNIOR COOKERY - 15 YEARS AND UNDER

I30 Four plain scones (2" cutter)

I31 Packet cake (iced)

I32 Four patty cakes (Iced)

I33 Four decorated Marie Biscuits

JUNIOR COOKERY - 11 YEARS & UNDER

I34 Patty Cake (iced)

I35 Four decorated Marie Biscuits

JUNIOR COOKERY - 8 YEARS & UNDER

I36 Packet cake (Iced)

I37 Four decorated Marie Biscuits

 

PRESERVES

CLASS

 

  1. Jar of apricot jam (kernels optional)
  2. Jar of berry jam
  3. Jar of jelly
  4. Jar of marmalade
  5. Jar of jam (unspecified)
  6. Jar of chutney
  7. Bottle of tomato sauce
  8. Jar of mixed pickles
  9. Jar of relish

* 10.   Three preserves – Tomato Sauce. Tomato relish &         Mustard Pickles.

11.     Jar of lemon butter

* 12   One jar jam & one jar jelly

12.        13   One dozen hen eggs (white) appearance only

       14   One dozen hen eggs (brown) appearance only

Aggregate Trophy donated by Ararat Show Society Inc

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