Made in a 2lb Loaf tin;
Click to download the recipe
https://www.corksummershow.com/file/UCwpXhdzRb1nWid4hGS6pDnGAlIc9OSLTWK0x2kX
Judges:
Prizes: 1st - €25, 2nd - €15, 3rd - €10; Children's competitions - 1st - €12, 2nd - €8, 3rd - €5
All exhibits to be delivered to the Cork Showgrounds, Curraheen on Friday 14th June between 2.30-4.30pm for judging on Friday night.
Judging to commence at 5.30pm SHARP
Exhibits cannot be collected before 5pm on Sunday 16th June 2024.
All exhibits to be delivered to the Showgrounds, Curraheen on Friday 16 June between 1.30-4.30pm for judging on Friday night.
Exhibits cannot be collected before 5pm on Sunday 18 June 2023.
Fruit Loaf Recipe;
Fruit Loaf Recipe
4 oz./125 Stork Margarine (at room temperature)
4 oz./125g Castor Sugar
2 eggs large
8oz./225g self-raising flour
1 level teaspoon mixed spice sieved together
10 oz./275 mixed dried fruit (I use 5 oz. Sultanas and 5oz. Raisins)
5 Tablespoons milk
Oven temperature: Pre heat to Gas mark 3 - 325 F - 160 C
Shelf: Middle shelf
Size of Tin: 2lb./800g. loaf tin
All - in- one- method:
1. Prepare the tin - I use the loaf tin greaseproof liner.
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
4. Bake in the pre-heated oven on the middle shelf for 1 hour 30 minutes - 1 hour 45 minutes.
5. Test (ovens vary so I check at 1 hour 20 minutes) remove from oven.
6. Leave in the tin for 10 minute covered with a tea towel then turn out and cool on a wire tray.
No entries permitted on day of event.
