Jams & Cakes
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- Results
- 2010
JAMS & CAKES - 2010
Please see our new savoury section class 90 to 92
All Entries and Entry Fees to:
All queries to:
Cora Long at 087-2383611
or
Josephine Burke at 087-9745654
Please post your entries to: Sara Conlon,
Iverk Show Office, Piltown, Co. Kilkenny.
Sponsors:
Hew & Violet Bowers.
Shamrock Foods
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.
Entry Fee: €3 .00
Exhibits to be in place before 10.00 am. On Show morning.
(a) Exhibitors are asked to have their names on the bottom of the jar.
(b) Exhibits for sale should be marked accordingly.
(c) One entry per person.
No late entries accepted.
Entries must be collected between 4.00 and 4.30 p.m.
After that time the stewards are not responsible.
| JAMS & CAKES |
|
CLASS 71 |
Raspberry |
1st Eamonn McCormack 2nd Hillary Carter 3rd Theresa Guiry |
|
CLASS 72 |
Blackcurrant. |
1st Monica Hassett 2nd Marie C. Hurley 3rd Stephanie Coffey |
|
CLASS 73 |
Gooseberry |
1st Hillary Carter 2nd Statia Byrne 3rd Maura Hughes |
|
CLASS 74 |
Any other variety. |
1st Philomena Cuddihy 2nd Hillary Carter 3rd Pim Dunphy |
|
CLASS 75 |
Best Pot of Marmalade. |
1st Anne Byrne 2nd Ann Cuddihy 3rd Francis Callery |
|
CLASS 76 |
Pot of Home Made Jelly |
1st Margaret McCormack 2nd Pim Dunphy 3rd Pim Dunphy |
|
CLASS 77 |
Best Plate of Scones. |
1st Kathleen Commins 2nd Anne Kennedy 3rd Claire DAlton |
|
CLASS 78 |
Best Pastry Tart (Short crust). |
1st Cora Long 3rd Eamonn McCormack |
|
CLASS 79 |
Best Jam Roll. |
1st Eamonn McCormack 2nd Eileen Berkery 3rd Joan Mathews |
|
CLASS 80 |
Best Madeira Cake. |
1st Marie C. Hurley 2nd Anne Kennedy 3rd Breda Nolan |
|
CLASS 81 |
Best Light Fruit Cake. |
1st Bernie Meaney 2nd Sheila Furlong 3rd Theresa Guiry |
|
CLASS 82 |
Best Sponge Cake (any filling). |
1st Eileen Berkery 2nd Kathleen Skeehan 3rd Kate Anthony |
|
CLASS 83 |
White Soda Bread. |
1st Ann Hennessy 2nd Joan Mathews 3rd Kathleen Skeehan |
|
CLASS 84 |
Wholemeal Bread |
1st Laura O'Shea 2nd Vincent ug 3rd Betty Cuddihy |
|
CLASS 85 |
Shamrock Boiled Fruit Cake. |
1st Theresa Guiry 2nd Mary Carmel Breen 3rd Katherine Meagher |
|
CLASS 86 |
Six Decorated Queen Cakes. |
1st Mary Carroll 2nd Mairead O'Donnell |
|
CLASS 87 |
Best Carrot Cake |
1st Joan Mathews 2nd Josephine Blackwell 3rd Gillian Corcoran |
|
CLASS 88 |
Shamrock Harvest Loaf Baking Competition. |
1st Josephine Blackwell 2nd Mary O'Donnell 3rd Statia Byrne |
| 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), Donated by Galvin’s Bakery, Carrick-on-Suir, plus €50 donated by Kitty Coffey, to scorer of most marks in the Cakes Section. (see recipe Below at the bottom of this page) |
1st Aisling Nolan 2nd Bernie Meaney 3rd Marie Louise Nolan 4th Lena Power 5th Fiona Power 6th Catherine Guiry 7th Breda Nolan 8th Josephine Blackwell 9th Mary Carroll 10th Laura O'Shea |
| *Savoury Section for 2010.* |
|
Entry Fee: €3.00
|
||
|
CLASS 90 |
Quiche, any filling, 8 inch. |
1st Pauline Meaney 2nd Breda Nolan |
|
CLASS 91 |
Autumn Chutney of your choice. |
1st Margaret Keever 2nd Patricia Power |
|
CLASS 92 |
Any unusual Bread of your choice. |
1st Christina Mullins 2nd Marie Moller 3rd Breda Nolan |
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. |