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Registration: Class 75 - Boiled Fruit Cake. (Please see Recipe)

Sponsored by: Castletown Cox Estate & Odlums

Classes 66-82: Prizes: 1st €35; 2nd €25; 3rd €15.

Galvin Trophy (Perpetual), donated by: Galvin's Bakery, Carrick-on-Suir, Plus €50 Kindly Donated by: The Late Kitty Coffey, to scorer of most marks in the Cakes Section.

Ingredients:
450g/1lb Odlums Cream Plain Flour
175g/6 oz Dark Muscovado Sugar
125g/4oz  Mixed Peel
175g/6 oz  Sultanas
75g/3 oz Margarine or Butter
300ml/½ pint water
½ teaspoon Mixed Spice
½ teaspoon Ground Cloves
1 teaspoon  Bread Soda
2 teaspoons of vinegar
Oven Temp:
Preheat oven to 170°C/325°F/Gas Mark 3.
Method:
Mix sultanas, mixed peel, sugar & margarine/butter in a saucepan with water, mixed spice & ground cloves. Stir & bring to the boil over a medium heat. When the sugar is dissolved & margarine/butter is melted, allow to boil gently for approx. 2 mins. Set aside & allow to cool until the mixture is just warm. At this stage, stir in the flour. (There is no need to turn the mixture into a bowl, as the saucepan in which the fruit has been cooked can be used & save cleaning up). When this is well mixed, stir in vinegar & lastly the bread soda (dissolved in a dessert spoon of warm water). Stir well, but gently, to mix all the ingredients together. Turn into a lined 9"/23cm tin.
To Cook:
Bake for 1½ - 1¾ hours or until a clean metal skewer or knitting needle, when inserted into the centre comes out dry & clean. Leave the cake in the tin for at least five minutes, to settle & then turn out.
To Serve:
Store for a week or so, if possible, before cutting. The advantage of this cake over other cakes is that it saves on baking time, because the fruit is partially cooked in the saucepan before you mix in the flour.

rules & conditions:

1.        NO ENTRIES ACCEPTED UNLESS PAID FOR IN FULL

2.        Exhibits to be in place before 10.00 am. on Show morning.  

3.        One entry per person.

4.        Entrants must accompany their exhibits at the show.  

5.        No late entries accepted. 

6.        Entries must be collected between 4.00 & 4.30 p.m. After this time Exhibits will be discarded.

7.        Exhibitors are asked to have their names on the bottom of the jar.

8.        Exhibits for sale should be marked accordingly.

9.        One entry per person.

10.     Entries are limited to individuals only; commercial enterprises & business entries will not be accepted & entry fees are non-refundable.

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