JAMS & CAKES 2004

Sponsored by Paddy Bowe

“The Blackmore Cup” for overall winner in the Jams section
Prizes: 1st €20; 2nd €15; 3rd €10

Click here for 2003 results
Click here for 2002 results

CLASS 72

Raspberry

 1st - Mary Guiry, Kilbrack, Rathgormack

2nd - Margot - Laura Grace, Gortrush, Piltown

3rd - Edel Hassett, Nicholastown, Mooncoin

CLASS 73

Blackcurrant.

 1st - Breda Brown

2nd - Alice Cooney, South Lodge, Carrick-on-Suir

3rd - Birdie Phelan

CLASS 74

Gooseberry

 1st - Teresa Blanchfield, Ballyneal, Carrick-on-Suir.

2nd - Breda Brown

3rd - Nellie Connolly, Graigue, Piltown

CLASS 75

Any other variety.

 1st - Statia Byrne, Jenkinstown, Co. Kilkenny

2nd - Nellie Connolly, Graigue, Piltown

3rd - Maura Meaney, Crampscasle, Fethard, Co. Tipperary.

CLASS 76

Best Pot of Marmalade.

 1st - Maura Meaney, Crampscastle, Co. Tipperary.

2nd - Monica Hassett, Nicholastown, Mooncoin.

3rd - Ann Phelan, Comeen, Kilmacthomas

CLASS 77

Pot of Home Made Jelly

 1st - Statia Byrne, Jenkinstown, Co. Kilkenny

2nd -M. McCormick

3rd - Maura Meaney, Crampscastle, Fethard, Co. Tipperary.

CLASS 78

Best Plate of Scones.

 1st - Cora Long, Ballygriffin

2nd - Mary Cullen

3rd - Ann Phelan, Comeen, Kilmacthomas

CLASS 79

Best Pastry Tart (Short crust).

 1st - Cora Long, Ballygriffin, Kilmacow

2nd - Mary Long, Ballygriffin, Kilmacow

3rd - Margaret Farrell, Owning, Piltown

CLASS 80

Best Jam Roll.

 1st - Cora Long, Ballygriffin

2nd - Delia Owens, Stokestown, Co. Roscommon

3rd - M. McCormick

CLASS 81

Best Madeira Cake.

 1st - Mary Smith, Riverbears Kennels, Mooncoin, Co Kilkenny

2nd - M. McCormack

3rd - Ann Phelan, Comeen, Kilmacthomas

CLASS 82

Best Light Fruit Cake.

 1st - Delia Owens, Strokestown, Co. Roscommon.

2nd - Rita Hickey, 44 Monacnappa, Blarney

3rd - Marjorie Keane, Holy Cross, Butlerstown

CLASS 83

Best Sponge Cake (any filling).

 1st - Margaret McCormack

2nd - Margaret Farrell, Owning, Piltown

3rd - Una Bird, The Wood Grange, Fethard-on-Sea.

CLASS 84

White Soda Bread.

 1st - Delia Owens, Strokestown, Co. Roscommon

2nd - Peggy Cuddihy, 17 Brown Street, Portlaw.

CLASS 85

Wholemeal Bread
(cup presented by Piltown I.C.A.).

1st - Hugh Daniels, Jamestown, Piltown

2nd - Alice Cooney, South Lodge, Carrick-on-Suir.

3rd - Statia Byrne, Jenkiknstown

Highly Commended: Delia Owens, Strokestown, Co. Roscommon

CLASS 86

Best Ginger Cake.

 1st - Annette Cooney, South Lodge, Carrick-on-Suir

2nd - Ann Phelan, Comeen, Kilmacthomas

3rd - Rita Hickey, 44 Monacnappa, Blarney, Co. Cork

CLASS 87

Six Queen Cakes.

1st -Margaret Farrell, Owning, Piltown

2nd - Mary Cullen

3rd - Cora Long

4th - Una Bird, The Wood Grange, Fethard-on-Sea.

CLASS 88

Best Coffee Sponge.

1st - Ann-Marie Hogan, St. Anthony's, Newpark, Kilkenny

2nd - Delia Owens, Stroskestown, Co. Roscommon.

3rd - Karen Neville, Rossduff, Woodstown

4th - Maureen Hackett, Mill Street, Cappoquin.
CLASS 89 McDonnell’s Stork Baking Competition.

1st - Alice Cooney, South Lodge, Carrick-on-Suir

2nd - Peggy Cuddihy, 17 Brown Street, Portlaw

3rd - Ann Phelan, Comeen, Kilmacthomas

4th - Bernie Meaney, Crampscastle, Fethard, Co. Tipperary.

CLASS 90

The "Great Cherry Cake Competition"

1st - Theresa Guiry, Kilbrack, Rathgormack

2nd - Mary Guiry, Kilbrack, Rathgormack

3rd - Vera Moynihan, Durrow, Co. Laois

4th - Eva Neville

5th. -Mai Bowe, Durrow, Co Laois

6th. - Josephine Burke, Turkstown, Piltown

7th. - Rita Hickey, 44 Monacnappa, Blarney, Co. Cork

8th. - Deborah Barlow, Coralstown, Mullingar

9th - Sarah Cuddihy, Coolroe, Portlaw

10th - Mary Hearne, Moondigua, Piltown

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CLASS 90 - The “Great Cherry Cake Competition”

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

RECIPE
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
Ingredients:
4 oz/125g Stork Margarine (at room temp.).
4 oz/125g caster sugar.
2 eggs, large.
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.
5 tablespoons milk.
Decoration:
8 walnut halves, or
8 whole almonds (skinned)
3 cherries, cut in half.
Oven Temperature:
Pre-heat to Gas Mark 3, 325F, 160C.
Shelf:
Middle
Size of Tin:
2 lb/900g tin.
All-In-One-Method:
  1. Brush the tin with melted Stork and place a strip or a circle of greaseproof paper on the bottom.
  2. Place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes).
  3. Place the mixture in the prepared tin and smooth the top.
  4. Arrange the walnut halves or whole almonds and the half cherries on the top.
  5. Bake in the pre-heated oven on the middle shelf for 1 ½ - 1 ¾ hours.
  6. Test (see below) and remove from the oven when baked.
  7. 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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