|
Section 6 HOME PRODUCE
To be judged by Mrs Ann Stevens
33 Fruit cake (given recipe)
34 Victoria Sponge (with jam filling and icing sugar dusting)
35 Heavy cake
36 Saffron cake
37 Six scones, 2 plain, 2 cheese, 2 fruit.
38 Six assorted fairy cakes (under 16s only)
Traditional Fruit Cake
12oz mixed dried fruit
4oz dark brown sugar
4oz butter or margarine
8oz self-raising flour
2 eggs
1/4 pint water
1 tsp mixed spice
Put fruit, sugar, butter and water into a large saucepan.
Bring to the boil, then simmer gently for 20 minutes.
Allow to cool.
Add beaten eggs.
Sieve flour and spice together
and add to the mixture.
Turn into a 7” lined tin
and bake in the centre of a pre-heated oven
Gas Mark 3/Electric 150 for 1 1/2 hours.
|
