~Section K - Cooking ~

Steward: Holly Francke, Phone 0427 294 043 

ALL ENTRIES CLOSE FRIDAY 29 October 2021
PLEASE NOTE: All Exhibits must be delivered on Show Day by 8.30am. 
No Exhibits will be accepted after this time.
  • Plates for exhibits will be available free of cost on request from the Stewards.
  • The Society will supply paper plates and clear plastic covers for all Exhibits.
  • Light Fruit Cakes need to have cherries included in fruit.
  • Cakes must not be filled, iced, etc., unless stated.
  • Scones should be free of flour on the base and cut with straight sides.
  • Packet Mixtures not permitted.
  • Lamingtons should be made with a butter cake recipe.
  • Decorated Cake judged on decorations only and presented on a board/tray.
  • Avoid marks of wire cake coolers and papers used for lining tins.
  • Remove patty pan papers before judging.
  • Use correct tin sizes.
  • Cooking can be frozen ahead of time but must be submitted fully thawed.
Trophies:
Mondy & Co. Trophy: Most Points Classes 1-9
Mrs. R. Knapp Trophy: Most Points Classes 10-16
​Francke Family Trophy: Most Points Classes 17-34
V. Roberts / J. Corker Trophy: Judges’ Choice Best Exhibit

Points for Section Trophy: 1st - three points; 2nd - two points

Upper Blackwood Agricultural Show Cake Recipe (Class 28)

Honey Cake

Ingredients
150g butter                                                     
115g dark brown sugar                                    
175g honey                                                    
200g plain flour                                               
1½ teaspoons baking powder
½ teaspoon cinnamon
 1 teaspoon finely chopped rosemary leaves
2 eggs, beaten

Method
  1. Grease and line 22cm springform tin.
  2. Combine butter, sugar and honey in small saucepan with 1 tablespoon water. Heat gently, stirring until butter melts and sugar dissolves. Leave to cool for 15 minutes.
  3. Sift flour, baking powder and cinnamon into a bowl. Add rosemary.
  4. Add honey mixture and eggs. Beat until smooth.
  5. Pour into tin and bake ~ 40 minutes at 180°C. Leave to cool completely.​