Jams & Cakes

Details
Results
2011

RESULTS FOR JAMS & CAKES 2011


Please see our new savoury section class 90 to 92

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

 

 
 
FARM PRODUCE
 

CLASS 71

Raspberry

1st: Mary Guiry,
Kilbrack, Rathgormack, Carrick-on-Suir, Co. Waterford

2nd: Cora Long
Bally Griffin, Kilmacow, Kilkenny

3rd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary

CLASS 72

Blackcurrant.

1st: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon

2nd: Statia Byrne

3rd: Dawn Fox,
Fanningstown, Piltown, Co. Kilkenny

CLASS 73

Gooseberry

1st: Statia Byrne

2nd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary

3rd: Ann Cusack,
Gurthilla, Dunmore East, Co. Waterord

CLASS 74

Any other variety.

1st: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon

2nd: Geraldine Kelly,
6 Villa Terrace, Sir Johns Road, Carrick-on-Suir, Co. Tipperary

CLASS 75

Best Pot of Marmalade.

1st: Statia Byrne

2nd: Anna Cuddihy,
Glenbower, Piltown, Co. Kilkenny

3rd: Colleen O Connell,
Crehana, Carrick-On-Suir

CLASS 76

Pot of Home Made Jelly

1st: Anne Bowe,
Turkstown, Piltown, Co. Kilkenny

2nd: Teresa Blanchfield,
Ballinamona, Ballyneale, Carrick on Suir, Co. Tipperary

CLASS 77

Best Plate of Scones.

1st: Cora Long
Bally Griffin, Kilmacow, Kilkenny

2nd: Kathleen Galvin,
Whitestown West, Clonea Power, Ck-on-Suir, Co. Waterford

3rd: Colleen O Connell,
Crehana, Carrick-On-Suir

CLASS 78

Best Pastry Tart (Short crust).

1st: Helen Conlon,
Old Grange, Carrick-on-Suir, Co. Waterford

2nd: June Long

3rd: Ann Kennedy,
Shellumsrath, Callan Road, Co. Kilkenny

CLASS 79

Best Jam Roll.

1st: Breda Murphy,
Rathfardon, Clonroche, Enniscorthy, Co. Wexford

2nd: Eamonn McCormack,
Ardikeilan, Strokestown, Co. Roscommon

CLASS 80

Best Madeira Cake.

1st: Mary Ryan

2nd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford

3rd: Joan Matthews,
Templescoby, Enniscorthy, Co. Wexford

CLASS 81

Best Light Fruit Cake.

1st: Marian Cole,
Halversstown, Kilcullen, Co. Kildare

2nd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford

3rd: Mary Guiry,
Kilbrack, Rathgormack, Carrick-on-Suir, Co. Waterford

CLASS 82

Best Sponge Cake (any filling).

1st: Kate Anthony,
Kildalton, Piltown, Co. Kilkenny

2nd: Margaret Neville,
Boolyglass, Hugginstown, Co. Kilkenny

3rd: Peppy Neville,
Rossduff, Woodstown, Co. Waterford

CLASS 83

White Soda Bread.

1st: Marian Cole,
Halversstown, Kilcullen, Co. Kildare

2nd: Vera Savage,
Friars Hill, Thomastown, Co. Kilkenny

3rd: Lucy Skehan,
Ballinafina, Rathgormack, Camck-On-Suir, Co. Waterford

CLASS 84

Wholemeal Bread
(cup presented by Piltown I.C.A.).

1st: Margaret Reade,
Lukeswell, Mullinavat, Co. Kilkenny

2nd: Betty Cuddihy,
Glenbower, Piltown, Co. Kilkenny

3rd: Rosemarie Cusack,
Moonminane, Clonea, Carrick-On-Suir, Co. Waterford

CLASS 85

Shamrock Boiled Fruit Cake.
(see recipe Below at the bottom of this page)

1st: Mary Carmel Breen,
96 Grange Rd, New Ross, Co. Wexford

2nd: Margaret Farrell,
Owning, Piltown, Co. Kilkenny

3rd: Breda Murphy,
Rathfardon, Clonroche, Enniscorthy, Co. Wexford

CLASS 86

Six Decorated Queen Cakes.

1st: Peppy Neville,
Rossduff, Woodstown, Co. Waterford

2nd: Mary Ryan

3rd: Gearoid Murphy,
Rathfardon, Clonroche, Co. Wexford

CLASS 87

Best Carrot Cake

1st: Cora Long
Bally Griffin, Kilmacow, Kilkenny

2nd: Joan Matthews, Templescoby, Enniscorthy, Co. Wexford

3rd: Elaine Kennington,
Gortrush, Piltown, Co. Kilkenny

CLASS 88

Shamrock Harvest Loaf Baking Competition.
(see recipe Below at the bottom of this page)

1st: Bernie Meaney
Crampscastle, Fethard, Co. Tipperary

2nd: Marian Cole,
Halversstown, Kilcullen, Co. Kildare

3rd: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford
 

 

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: Lauren Power

2nd: Denise Moroney, Waterford

3rd: Fiona Power,
50 St Mollerans, Carrickbeg, Carrick-On-Suir, Co. Tipperary

4th: Josephine Burke,
Turkstown, Piltown, Co. Kilkenny

5th: Theresa Guiry,
Kilbrack, Rathgormack, Co. Waterford

6th: Deirdre Anthony,
Kildalton, Piltown, Co. Kilkenny

7th: Dawn Fox,
Fanningstown, Piltown, Co. Kilkenny

8th: Bernie Meaney
Crampscastle, Fethard, Co. Tipperary

9th: Grace Landers

10th: Mary Guiry,
Kilbrack, Rathgormack, Carrick-on-Suir, Co. Waterford
 

 

*Savoury Section for 2010.*
 
 

CLASS 90

Quiche, any filling, 8 inch.

1st: Rosemarie Cusack,
Moonminane, Clonea, Carrick-On-Suir, Co. Waterford

CLASS 91

Autumn Chutney of your choice.

1st: Margaret Keever

2nd: Brighid McNamara,
Ballymacaw, Dunmore East, Co. Waterford

CLASS 92

Any unusual Bread of your choice.

1st: Josephine Plettenhesy

2nd: Marie Moller,
Castlejohn, Windgap, Piltown, Co. Kilkenny

3rd: Brighid McNamara,
Ballymacaw, Dunmore East, Co. Waterford
 

Recipes


Kind sponsors of our Cakes section

CLASS 85- Shamrock Boiled Fruit Cake
 

Ingredients:
16oz / 450g Shamrock Plain Flour
6 oz / 170g Shamrock Dark Muscovado Sugar
4 oz / 120g Shamrock Mixed Peel
6 oz / 170g Shamrock Sultanas
3 oz / 75g margarine
10fl oz / 300ml water
½ teaspoon mixed spice
½ teaspoon ground cloves
1 teaspoon Shamrock Bread Soda
2 teaspoons of vinegar

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:
(Imperial/Metric)
4oz/125g Margarine(at room temperature)
4oz/125g Shamrock Caster Sugar
2 Eggs Large
8oz/225g Shamrock Self Raising Flour & 1 level teaspoon mixed spice mixed together
1oz/25g Cherries & 10oz/275g Shamrock mixed dried fruit, 5 tablespoons Milk

Decoration:
8 Walnut Halves or 8 whole Almonds (skinned),
3 Cherries cut in half

Oven Temp:
Preheat to Gas Mark 3, Elec 325 F, 160 C. Shelf: Middle

Size of Tin:
2LB/900g loaf Tin

All-In-One-Method
1. Brush the tin with Melted margarine and place a strip or a circle of greaseproof paper on the bottom
2. Place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes)
3. Place the mixture in the prepared tin and smooth the top
4. Arrange the walnut halves or whole almonds and the half Cherries on the top.
5. Bake in the pre-heated oven on the middle shelf for 1 ½ - 1 ¾ hours.
6. Test (see below) and remove from the oven when baked.
7. Leave in the tin for 10 minutes, then turn out, remove the paper and cool on a wire tray. Store in an airtight tin.

To Test the Shamrock Harvest Fruit Loaf
Press the top of the Cake lightly with the fingers- it should feel firm.
Thrust a clean, warm skewer into the middle of the cake, if it comes out clean, with no uncooked mixture clinging to it, the cake is ready.
 

 

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.