Class 78

(78J)  RICH FRUIT CAKE COMPETITION

The following recipe is compulsory for all entrants:
 

HERE’S WHAT YOU NEED:

250g sultanas ½ teaspoon ground ginger

250g chopped raisins ½ teaspoon ground cloves

250g currants 250g butter

125g chopped mixed peel 250g soft brown sugar

90g chopped red glace cherries ½ teaspoon lemon essence

90g chopped blanched almonds OR finely grated lemon rind

1/3 cup sherry or brandy ½ teaspoon almond essence

250g plain flour ½ teaspoon vanilla essence

60g self raising flour 4 large eggs

¼ teaspoon grated nutmeg

HERE’S WHAT YOU DO:

• Mix together all the fruits and nuts and sprinkle with the sherry or brandy. Cover and leave for at least I 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 tin 20 cm (8”) and bake in a slow oven for approximately 3 1/2 - 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.

REGULATIONS:

1. An exhibitor having won at a Show, will bake another cake for entry in the Group Final; the winner will then be required to bake a further cake for the State Final at the next Royal Melbourne Show.

2. An exhibitor having won at Show Level is not eligible to enter any other Show until after the Group Judging, when, if not the winning entry, can compete further.

3. An exhibitor is only eligible to represent one Group in the State Final.

4. An exhibitor having won at Group Level cannot compete further until after the Royal Melbourne Show.

5. Each cake entered must be the bona fide work of the exhibitor.

6. If for any reason a winner is unable to compete at Group or State Final level then the second placegetter is eligible to compete.

PRIZES:

• Winners at Country Shows will each receive a cash prize of $15.00, And will be required to bake a second “Rich Fruit Cake” in order to compete in the Group Final.

• The Group Final Winner receives a $25 cash prize. The fourteen winners at Group Level are required to bake a third “Rich Fruit Cake” for the State Final Judging at the Royal Melbourne Show for which the winner will receive a cash prize of $200 and a plaque. Second Prize is $100, Third prize is $50.

NANCY CLARK TROPHY AND SASH will be awarded to the

Most Successful Exhibitor in Classes 20-77.