SA RICH FRUIT CAKE CHAMPIONSHIP SEMI-FINAL

  Sponsored by SUNBEAM FOODS & ANGROVES – Family Winemakers

 Central Districts Shows Association Semi-Final to be held at the
 ANGASTON SHOW on 23 February, 2019

FREE ENTRY: ONE ENTRY PER EXHIBITOR
PHONE ENTRIES ACCEPTED, LATE ENTRIES WILL NOT BE ACCEPTED AND WILL BE RETURNED

Entries to the secretary: 

Angaston Show, Box 133, Angaston 5353    E: angastonshow@hotmail.com  

Entries close: 22 February, 2019 at 5.00pm

 Prizes: First $60; Second $25; Third $10

Winner eligible to compete in State Final to be held at the 2019 Royal Adelaide Show Prizes: First $300, Second $100, Third $50

SUNBEAM PRODUCTS TO BE USED WHERE POSSIBLE
 (Recipe to be used – cake not to be iced)

250g butter
250g dark brown sugar
6  eggs
250g sultanas
250g raisins
200g currants
60g chopped almonds
100g dates
60g chopped red glace cherries
60g mixed Peel
375g plain flour
1 tsp baking powder
1 tsp mixed spice
200ml sherry or brandy

METHOD:

Chop fruits, mix together and soak in the sherry or brandy overnight. Sift together flour, baking powder and spice. Cream together butter and sugar. Add eggs one at a time, beating well after each addition, then alternately add fruit and lastly the chopped nuts. Mix thoroughly. Place mixture in a well prepared 19-22cm square tin, and bake in a slow oven for approximately 3 to 3 ½ hours.

Note: Fruit should be cut to the size of currants.