RESULTS FOR JAMS & CAKES 2011
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Stewards:Josephine Burke, Cora Long, Kitty Coffey,
Jean Flack, Mairead Brophy and Grace Coffey
The Blackmore Cup for overall winner in the Jams section.
Classes 71 -76 : Prizes 1st €25, 2nd €15, 3rd €10
Classes 77-92 excluding Class 89 prizes as follows:
1st €15 plus Shamrock Foods Hamper; 2nd €15; 3rd €10
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CLASS 71 |
Raspberry |
1st: Mary Guiry,
Kilbrack, Rathgormack,
Carrick-on-Suir, Co. Waterford
2nd: Cora Long
Bally Griffin, Kilmacow, Kilkenny
3rd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary |
CLASS 72 |
Blackcurrant. |
1st: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon
2nd: Statia Byrne
3rd: Dawn Fox,
Fanningstown, Piltown, Co. Kilkenny |
CLASS 73 |
Gooseberry |
1st: Statia Byrne
2nd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary
3rd: Ann Cusack,
Gurthilla, Dunmore East, Co. Waterord |
CLASS 74 |
Any other variety. |
1st: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon
2nd: Geraldine Kelly,
6 Villa Terrace, Sir Johns Road, Carrick-on-Suir, Co. Tipperary
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CLASS 75 |
Best Pot of Marmalade. |
1st: Statia Byrne
2nd: Anna Cuddihy,
Glenbower, Piltown, Co. Kilkenny
3rd: Colleen O Connell,
Crehana, Carrick-On-Suir |
CLASS 76 |
Pot of Home Made Jelly |
1st: Anne Bowe,
Turkstown, Piltown, Co. Kilkenny
2nd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary
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CLASS 77 |
Best Plate of Scones. |
1st: Cora Long
Bally Griffin, Kilmacow, Kilkenny
2nd: Kathleen Galvin,
Whitestown West, Clonea Power, Ck-on-Suir, Co. Waterford
3rd: Colleen O Connell,
Crehana, Carrick-On-Suir |
CLASS 78 |
Best Pastry Tart (Short crust). |
1st: Helen Conlon,
Old Grange, Carrick-on-Suir, Co. Waterford
2nd: June Long
3rd: Ann Kennedy,
Shellumsrath, Callan Road, Co. Kilkenny |
CLASS 79 |
Best Jam Roll. |
1st: Breda Murphy,
Rathfardon, Clonroche, Enniscorthy, Co. Wexford
2nd: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon
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CLASS 80 |
Best Madeira Cake. |
1st: Mary Ryan
2nd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford
3rd: Joan Matthews,
Templescoby, Enniscorthy, Co. Wexford |
CLASS 81 |
Best Light Fruit Cake. |
1st: Marian Cole,
Halversstown, Kilcullen, Co. Kildare
2nd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford
3rd: Mary Guiry,
Kilbrack, Rathgormack, Carrick-on-Suir, Co. Waterford |
CLASS 82 |
Best Sponge Cake (any filling). |
1st: Kate Anthony,
Kildalton, Piltown, Co. Kilkenny
2nd: Margaret Neville,
Boolyglass, Hugginstown, Co. Kilkenny
3rd: Peppy Neville,
Rossduff, Woodstown, Co. Waterford |
CLASS 83 |
White Soda Bread. |
1st: Marian Cole,
Halversstown, Kilcullen, Co. Kildare
2nd: Vera Savage,
Friars Hill, Thomastown, Co. Kilkenny
3rd: Lucy Skehan,
Ballinafina, Rathgormack, Camck-On-Suir, Co. Waterford |
CLASS 84 |
Wholemeal Bread
(cup presented by Piltown I.C.A.). |
1st: Margaret Reade,
Lukeswell, Mullinavat, Co. Kilkenny
2nd: Betty Cuddihy,
Glenbower, Piltown, Co. Kilkenny
3rd: Rosemarie Cusack,
Moonminane, Clonea, Carrick-On-Suir, Co. Waterford |
CLASS 85 |
Shamrock Boiled Fruit Cake.
(see recipe Below at the bottom of this page) |
1st: Mary Carmel Breen,
96 Grange Rd, New Ross, Co. Wexford
2nd: Margaret Farrell,
Owning, Piltown, Co. Kilkenny
3rd: Breda Murphy,
Rathfardon, Clonroche, Enniscorthy, Co. Wexford |
CLASS 86 |
Six Decorated Queen Cakes. |
1st: Peppy Neville,
Rossduff, Woodstown, Co. Waterford
2nd: Mary Ryan
3rd: Gearoid Murphy,
Rathfardon, Clonroche, Co. Wexford |
CLASS 87 |
Best Carrot Cake |
1st: Cora Long
Bally Griffin, Kilmacow, Kilkenny
2nd: Joan Matthews, Templescoby, Enniscorthy, Co. Wexford
3rd: Elaine Kennington,
Gortrush, Piltown, Co. Kilkenny |
CLASS 88 |
Shamrock Harvest Loaf Baking Competition.
(see recipe Below at the bottom of this page) |
1st: Bernie Meaney
Crampscastle, Fethard, Co. Tipperary
2nd: Marian Cole,
Halversstown, Kilcullen, Co. Kildare
3rd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford |
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| The Great Cherry Cake Competition |
CLASS 89 |
Prizes:
1st Iverk Produce Cup and €200; 2nd €125; 3rd €90; 4th €60; 5th €50; 6th €25; 7th €15; 8th €15; 9th €15; 10th €15.
Galvin Trophy (Perpetual),
(see recipe Below at the bottom of this page) |
1st: Lauren Power
2nd: Denise Moroney, Waterford
3rd: Fiona Power,
50 St Mollerans, Carrickbeg, Carrick-On-Suir, Co. Tipperary
4th: Josephine Burke,
Turkstown, Piltown, Co. Kilkenny
5th: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford
6th: Deirdre Anthony,
Kildalton, Piltown, Co. Kilkenny
7th: Dawn Fox,
Fanningstown, Piltown, Co. Kilkenny
8th: Bernie Meaney
Crampscastle, Fethard, Co. Tipperary
9th: Grace Landers
10th: Mary Guiry,
Kilbrack, Rathgormack, Carrick-on-Suir, Co. Waterford |
| *Savoury Section for 2010.* |
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CLASS 90 |
Quiche, any filling, 8 inch. |
1st: Rosemarie Cusack,
Moonminane, Clonea, Carrick-On-Suir, Co. Waterford
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CLASS 91 |
Autumn Chutney of your choice. |
1st: Margaret Keever
2nd: Brighid McNamara,
Ballymacaw, Dunmore East, Co. Waterford
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CLASS 92 |
Any unusual Bread of your choice. |
1st: Josephine Plettenhesy
2nd: Marie Moller,
Castlejohn, Windgap, Piltown, Co. Kilkenny
3rd: Brighid McNamara,
Ballymacaw, Dunmore East, Co. Waterford |
Recipes
CLASS 85- Shamrock Boiled Fruit Cake
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Ingredients:
16oz / 450g Shamrock Plain Flour
6 oz / 170g Shamrock Dark Muscovado Sugar
4 oz / 120g Shamrock Mixed Peel
6 oz / 170g Shamrock Sultanas
3 oz / 75g margarine
10fl oz / 300ml water
½ teaspoon mixed spice
½ teaspoon ground cloves
1 teaspoon Shamrock Bread Soda
2 teaspoons of vinegar
Preparation:
Preheat oven 170°C / 325°F / Gas mark 3.
Method:
Mix the sultanas, mixed peel (chop finely), sugar and margarine into a saucepan with the water, mixed spice and ground cloves.
Stir and bring to the boil over a medium heat.
When the sugar is dissolved and the margarine is melted, allow the saucepan to boil up gently for five minutes.
Set aside and 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 and save cleaning up).
When this is well mixed, stir in the vinegar and 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" 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 and clean. Leave the cake in the tin for at least five minutes to settle and then turn out.
To serve:
Store for a week or so if possible before cutting. The advantage of this cake over other cakes is it saves on baking time because the fruit is partially cooked in the saucepan before you mix in the flour.
Additonal Info:
You can make this recipe to a larger quantity, half as much again using a 10” to 11” tin. If so allow a further 25 minutes baking time and test before you take it from the oven by testing in the usual way. When making the larger size be sure to measure the water allowance accurately.
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CLASS 88 - Shamrock Fruit Loaf |
Ingredients:
(Imperial/Metric)
4oz/125g Margarine(at room temperature)
4oz/125g Shamrock Caster Sugar
2 Eggs Large
8oz/225g Shamrock Self Raising Flour & 1 level teaspoon mixed spice mixed together
1oz/25g Cherries & 10oz/275g Shamrock mixed dried fruit, 5 tablespoons Milk
Decoration:
8 Walnut Halves or 8 whole Almonds (skinned),
3 Cherries cut in half
Oven Temp:
Preheat to Gas Mark 3, Elec 325 F, 160 C. Shelf: Middle
Size of Tin:
2LB/900g loaf Tin
All-In-One-Method
1. Brush the tin with Melted margarine 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 Shamrock Harvest Fruit Loaf
Press the top of the Cake lightly with the fingers- it should feel firm.
Thrust a clean, warm skewer into the middle of the cake, if it comes out clean, with no uncooked mixture clinging to it, the cake is ready.
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CLASS 89 - The Great Cherry Cake Competition. |
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
Bbake 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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