Made in a 2lb Loaf tin. Recipe Provided
Judges:
Prizes:
Adult Competitions -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 6pm on Sunday 16th June 2024.
Click to download the recipe www.corksummershow.com/file/UCwpXhdzRb1nWid4hGS6pDnGAlIc9OSLTWK0x2kX
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.
