EGGS

JAMS & CAKES 2002

Sponsored by Paddy Bowe. Stewards: I.C.A., Piltown.

“The Blackmore Cup” for overall winner in the Jams section.

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

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

Exhibits for sale should be marked accordingly.

One entry per person. No late entries accepted.

Entries must be collected between 4.00 and 4.30 p.m. After that time the stewards are not responsible.

Prizes: 1^st €20; 2^nd €15; 3^rd €10. Entry Fee: €2.

CLASS 72	Raspberry
CLASS 73	Blackcurrant.	1st - Mary Ryan, Corries Cross 2nd - Teasie Blanchfield, Ballyneale 3rd - Angela Ryan, Annacotty
CLASS 74	Gooseberry	1st - Angela Ryan, Annacotty 2nd - Peggy Cuddihy, Portlaw 3rd - Statia Byrne, Jenkinstown
CLASS 75	Any other variety.	1st - Frances Callery, Tullahought 2nd - Mary Guiry, Rathgormack 3rd - Aileen Phelan, Ballingarry
CLASS 76	Best Pot of Marmalade.	1st - Ann Phelan, Kilmacthomas 2nd - Angela Ryan, Annacotty 3rd - Mary Ryan, Corries Cross
CLASS 77	Pot of Home Made Jelly	1st - Eamonn McCormack, Strokestown 2nd - Angela Ryan, Annacotty 3rd - Statia Byrne, Jenkinstown
CLASS 78	Best Plate of Scones.	1st - M. C. Breen 2nd - Cora Long 3rd - Mavis Keegan, Piltown
CLASS 79	Best Pastry Tart (Short crust).	1st - Cora Long 2nd - Mary Ryan, Corries Cross 3rd - Mary Long
CLASS 80	Best Jam Roll.	1st - Eamonn McCormack, Strokestown 2nd - Ann Phelan, Kilmacthomas 3rd - Margaret McCormack
CLASS 81	Best Madeira Cake.	1st - Delia Owens, Kildalogue 2nd - M.C. Breen 3rd - Mary Smith
CLASS 82	Best Light Fruit Cake.	1st - Eamonn McCormack, Strokestown 2nd - Rita Hickey, Blarney 3rd - Delia Owens, Kildalogue
CLASS 83	Best Sponge Cake (any filling).	1st - Rita Hickey, Blarney 2nd - Delia Owens, Kildalogue 3rd - Noel Walsh, Fiddown
CLASS 84	White Soda Bread.	1st - Delia Owens, Kildalogue 2nd - Peggy Cuddihy, Portlaw 3rd - Mary Ryan, Corries Cross
CLASS 85	Wholemeal Bread (cup presented by Piltown I.C.A.).	1st - Peggy Cuddihy, Portlaw 2nd - Statia Byrne, Jenkinstown 3rd - Delia Owens, Kildalogue
CLASS 86	Best Ginger Cake.	1st - Rita Hickey, Blarney 2nd - Margaret Horne, Newtownmountkennedy 3rd - Delia Owens, Kildalogue
CLASS 87	Six Queen Cakes.	1st - Theresa Guiry, Rathgormack 2nd - Gillian Ryan 3rd - M.C. Breen
CLASS 88	Best Coffee Sponge.	1st - Mary Ryan, Corries Cross 2nd - Delia Owens, Kildalogue 3rd - Breda Murphy
CLASS 89	McDonnell’s Stork Baking Competition.	1st - Margorie Kean, Butlerstown 2nd - Margaret McCormack 3rd - Patricia Power, Piltown
CLASS 90	The "Great Cherry Cake Competition"	1st - Breda Murphy 2nd - Fiona Power, Carrickbeg 3rd - Josephine Burke, Turkstown

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CLASS 90 - The “Great Cherry Cake Competition”

Entry Fee: €4.
Prizes: 1^st Iverk Produce Cup and €190; 2^nd €125; 3^rd €90; 4^th €60;
5^th €50; 6^th €25; 7^th €15; 8^th €15; 9^th €15; 10^th €15.

12 ozs. flour, 8 ozs. margarine, 8 ozs castor sugar, 6 ozs. cherries, 3 large eggs or 4 small, half teaspoon of baking powder.

Method
cut cherries in four; cream margarine and sugar, add eggs and flour alternatively Add cherries, bake 325F, 160C, Gas Mark 3, for one and a half hours approx. in 8” cake tin.

Recipe must be strictly adhered-to.
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Galvin Trophy (Perpetual), donated by Galvin’s Bakery Carrick-on-Suir,
plus €50 donated by Kitty Coffey, to scorer of most marks in the Cakes Section.

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Recipe for Stork Margarine Harvest Fruit Loaf

4 oz/125g Stork Margarine (at room temp.).

4 oz/125g caster sugar.

8 oz/225g self-raising flour.

1 level teaspoon mixed spice (sieved with flour).

1 oz/25g cherries, washed, dried and cut in quarters.

10 oz/275g mixed dried fruit.

8 whole almonds (skinned)

3 cherries, cut in half.

Oven Temperature:
Pre-heat to Gas Mark 3, 325F, 160C.

Size of Tin:
2 lb/900g tin.

All-In-One-Method:

Brush the tin with melted Stork and place a strip or a circle of greaseproof paper on the bottom.

Place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).

Place the mixture in the prepared tin and smooth the top.

Arrange the walnut halves or whole almonds and the half cherries on the top.

Bake in the pre-heated oven on the middle shelf for 1 ½ - 1 ¾ hours.

Test (see below) and remove from the oven when baked.

Leave in the tin for 10 minutes, then turn out, remove the paper and cool on a wire tray. Store in an airtight tin.

To Test The Harvest Fruit Loaf:

Press the top of the cake lightly with the fingers – it should feel firm. Thrust a clean, warmed skewer into the middle of the cake. If it comes out clean, with no uncooked mixture clinging to it, the cake is ready.

*** Important – Stork Baking Competition ***
A Stork Wrapper must be displayed with each cake entered.
The recipe must not be altered in any way.
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