SWAN VIEW SHOW RICH FRUIT CAKE
Competitors must use the set recipe below and the size/shaped tin specified. Entry fee is $3. Prize is $200 Kitchen Warehouse voucher & Society Rosette.
Section Notes: Exhibitor Code F94 on entry form. Cake must be baked in an 8” (20cm) ROUND cake tin.
Presentation: Plain white plate covered with an unsealed freezer bag. Food in this section will be tasted.
Judges’decisions are final and no correspondence will be entered into.
- 1 kilo mixed fruit
- 60g self-raising flour
- 250g plain flour
- 4 Eggs
- 90g chopped red glace cherries
- 250g butter
- 90g chopped almonds
- 250g brown sugar
- 1/3 cup sherry or brandy
- ½ teaspoon lemon essence OR finely grated lemon rind
- ¼ teaspoon grated nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon almond essence
- ½ teaspoon cinnamon
- ½ teaspoon vanilla essence
- ½ teaspoon mixed spice
Method
- Mix together all the fruit and nuts and sprinkle with sherry or brandy.
- Cover and leave for at least one hour, but preferably overnight.
- Sift together the flour and spices.
- Cream together the butter and sugar with the essence.
- Add the eggs one by one, beating well after each addition.
- Alternatively add the fruit and flour mixture.
- Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
- Place the mixture into a prepared 8” or 20cm round tin and bake in a slow oven for approximately 3.5 to 4 hours.
- Allow the cake to cool in the tin.
