2900 CHRISTMAS CAKE - Palarang Shire resident. Prizes: First $15.00, Second: $5.00. Donated by Braidwood CWA
2901 Light Fruitcake using 750gms fruit
2902 Boiled Fruit Cake
2903 Apple Pie with Short crust Pastry, top and bottom
2904 Traditional Single Sponge, not iced
2905 Traditional Sponge Sandwich, jam filling, not ice
2906 Traditional Sponge Jam Roll
2907 BEST TRADITIONAL SPONGE CAKE from clases 2004, 5 & 6.Prize $60.00 donated In Memory of Mrs Ada G. Pass
2908 Chocolate Cake, Iced on Top only
2909 Orange Cake, Iced on Top only, Orange Icing, made in loaf tin
2910 Sultana Cake, not iced
2911 Banana Cake, not iced
2912 Date Loaf
2913 6 Pieces Shortbread, cut before cooking
2914 6 Lamingtons, 4 cm square
2915 Plum Pudding, Steamed
2916 Plum Pudding, boiled in Cloth
2917 6 Scones, Plain
2918 6 Scones, Sweet (e.g. Date or Pumpkin)
2919 6 Meringues
2920 Cake made using a Vegetable, 'State kind of Vegetable'
2921 Plate of slice, 1 Variety, Iced
2922 Plate of slice, 1 Variety, Not Iced
2923 Plate of Slice with Toppingv
2924 Swiss Roll, Chocolate or Plain
2925 Plate of 6 Biscuits, any one variety
2926 Coffee Cake, Iced on Top only
2927 Chocolate Cake, Iced on top only, made by a Man
2928 Gluten Free Tea Cake (cinnamon topping)
THE AGRICULTURAL SHOW COUNCIL STATE RICH FRUIT CAKE COMPETITION
2929 The Agricultural show Council, Rich Fruit Cake Competition. Prize $20.00. 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 chopped raisins
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 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.
2930 CHAMPION COOKERY EXHIBIT. Prize $5.00
2931 RESERVE CHAMPION COOKERY EXHIBIT
A. All decorations to be the work of exhibitor.
B. All Ornaments to be hand made of Sugar Art, No wire to pierce the cake. No plastic decorations allowed.
C. Non cake base acceptable. Bases to be no larger than 45cm, either square,
rectangular, oval or circular.
2932 Novelty cake, Childs Birthday. First Prize $5.00, Second $3.00. Donated by a friend of the Braidwood Show Society
2933 Cake, iced and decorated - Palarang Shire Resident. First Prize: $15.00 donated by Mrs. Lolene Deane in Memory of Mrs. Ivy Bunn
2934 Cake, Iced and Decorated
2935 Flood work, presented on a Plaque, no Cake required
2936 Arrangement Hand Molded flowers, no Cake Required
2937 Easter Egg or Novelty item, no Cake required
2938 International Cake
2939 CHAMPION DECORATED CAKE. Prize $5.00 donated by a friend of The Braidwood Show
2940 RESERVE CHAMPION DECORATED CAKE