Jams & Cakes
- Details
- Results
- 2009
JAMS & CAKES - 2009
Sponsors:
Hew & Violet Bowers.
Shamrock Foods
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.
| JAMS & CAKES |
|
CLASS 71 |
Raspberry |
1st - Anna Commins 2nd - Statia Byrne 3rd - Dawn Fox |
|
CLASS 72 |
Blackcurrant. |
1st - Theresa Blanchfield 2nd - Bridie Phelan 3rd - Mary Ryan |
|
CLASS 73 |
Gooseberry |
1st - Catherine Ryan 2nd - Anna Commins 3rd - Mary Ryan |
|
CLASS 74 |
Any other variety. |
1st - Margaret McCormack 2nd - Mary Ryan 3rd - Hilary Carter |
|
CLASS 75 |
Best Pot of Marmalade. |
1st - Maura Meaney 2nd - Hilary Carter 3rd - Dawn Fox |
|
CLASS 76 |
Pot of Home Made Jelly |
1st - Teresa Blanchfield 2nd - Hilary Carter 3rd - Margaret McCormack |
|
CLASS 77 |
Best Plate of Scones. |
1st - Ena Collins 2nd - Josephine Plettenberg 3rd - Ena Collins |
|
CLASS 78 |
Best Pastry Tart (Short crust). |
1st - Mary Murphy 2nd - June Long 3rd - Annemarie Long |
|
CLASS 79 |
Best Jam Roll. |
1st - Margaret McCormack 2nd - Mary O'Donnell 3rd - Theresa Guiry |
|
CLASS 80 |
Best Madeira Cake. |
1st - Breda Nolan 2nd - Theresa Guiry 3rd - Mary Murphy |
|
CLASS 81 |
Best Light Fruit Cake. |
1st - Mary Ryan 2nd - Maura Meaney 3rd - Kathleen Skehan |
|
CLASS 82 |
Best Sponge Cake (any filling). |
1st - Leonie Skehan 2nd - Miriam Twohiy 3rd - Breda Murphy |
|
CLASS 83 |
White Soda Bread. |
1st - Lucy Skehan 2nd - Breda Murphy 3rd - Mary Lannon |
|
CLASS 84 |
Wholemeal Bread |
1st - Nigel Pim 2nd - Bernie Meaney 3rd - Hugh Daniels |
|
CLASS 85 |
Shamrock Boiled Fruit Cake. (see recipe Below at the bottom of this page) |
1st - Breda Murphy 2nd - Phil Carroll |
|
CLASS 86 |
Six Decorated Queen Cakes. |
1st - Mary Byrne 2nd - Maureen Duggan 3rd - Mary Byrne |
|
CLASS 87 |
Best Carrot Cake |
1st - Joan Mathews 2nd - Breda Murphy 3rd - Margaret Keever |
|
CLASS 88 |
Shamrock Harvest Loaf Baking Competition. (see recipe Below at the bottom of this page) |
1st - Mary Lannon 2nd - Patricia Power 3rd - Mary Guiry |
| The Great Cherry Cake Competition |
|
CLASS 89 |
1st - Maura Meaney 2nd - Marie-Louise Nolan 3rd - Eimer-Marie Nolan 4th - Josephine Burke 5th - Michelle Costello 6th - Fiona Power 7th - Breda Nolan 8th - Theresa Guiry 9th - Breda Murphy 10th - Teresa Blanchfield |
| Savoury Section for 2009 |
|
CLASS 90 |
Quiche, any filling, 8 inch. |
1st - Hugh Daniels 2nd - E. Walsh 3rd - Breda Nolan |
|
CLASS 91 |
Autumn Chutney of your choice. |
1st - Patricia Power 2nd - James Conway 3rd - Mary Ryan |
|
CLASS 92 |
Any unusual Bread of your choice. |
1st - Breda Nolan 2nd - Marie Moller 3rd - Christine Mullins |
=================================================================================
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.
=================================================================================
Recipes
Kind sponsors of our Cakes section
|
CLASS 85- Shamrock Boiled Fruit Cake |
|
Ingredients: 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.
|
|
CLASS 88 - Shamrock Fruit Loaf |
|
Ingredients: Decoration: All-In-One-Method To Test the Shamrock Harvest Fruit Loaf |
|
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. |