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Class A25
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ENTRIES CLOSE: FRIDAY, 27th SEPTEMBER
SECTION STEWARD: Mrs. Marjorie Shay Ph: 5449 7157
PRIZES: First: $2.00 plus Certificate
Second: $1.00 plus Certificate
(Unless otherwise stated)
JUDGING: 10am THURSDAY
All prize money will be paid when exhibits are collected.
REGULATIONS:
1. ALL ENTRIES ARE SUBJECT TO THE BY-LAW REGULATIONS OF THE SOCIETY.
2. PLEASE READ SCHEDULE AND INSTRUCTIONS CAREFULLY.
3. All cooking exhibitors must be delivered on a white paper plate (no doilies), suitable to the size of the entry, with the exhibitor card firmly stapled to the plate.
4. All slices, each piece to be 3cm x 5cm in size.
5. NO packet mixes unless specified.
6. Delivery and collection of exhibits:
Delivery: Exhibits to be delivered to the Showgrounds on Thursday, 24th October only - between 8am and 9.45am.
Collection: All exhibits will be available for collection on Monday, 28th October between 8am and 10.30am only.
The Society will not accept responsibility for exhibits not collected during that time.
VAS LTD COMPETITIONS REGULATIONS:
1. The entrant must follow the recipe and specifications provided.
2. Each cake entered must be the bona fide work of the exhibitor.
3. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
4. The cake competition follows the three levels of competition: Show Level, Group Level and State Final.
5. An exhibit having won at their local show will bake another cake for the Group Final level and then the winner of the Group Final will bake another cake for the State Final at the 2025 Melbourne Royal Show.
6. An exhibitor having won at their local Show Level is not eligible to enter the VAS Rich Fruit Cake Competition at any other show until after the Group Final judging.
7. An exhibitor is only eligible to represent one group in the State Final.
8. If for any reason a winner is unable to compete at Group or State Final level, then the second placegetter is eligible to compete.
MRS CATHERINE (KIT) READE MEMORIAL TROPHY
The winner of this class will also receive a special trophy donated by the Kevin and Debra Reade Family of Mrs Catherine Reade.
VAS LTD COMPETITION REGULATIONS
1. The entrant must follow the recipe and specifications provided above.
2. Each cake entered must be the bona fide work of the exhibitor.
3. Professionals are not eligible, which is defined as someone that works professionally or derives the greater percentage of their income in that craft, art form or technique.
4. The cake competitions follows the three levels of competition: Show Level, Group Level and State Final.
5. An exhibitor having won at their local show will bake another cake for the 2024 Group Final and then the winner of the Group Final will bake another cake for the State Final at the 2024 Melbourne Royal Show.
6. An Exhibitor having won at a Show Level is not eligible to enter the VAS Rich Fruit Cake Competition at any other show until after the Group Final judging.
7. An exhibitor is only eligible to represent one Group in the State Final.
8. If for any reason a winner is unable to compete at Group or State Final level, then the second place-getter is eligible to compete.
The following recipe is to be used. Cake to be cooked in a 20cm (8") square cake tin with straight sides and square corners.
VAS Ltd Rich Fruit Cake
INGREDIENTS:
250g sultanas
250g chopped raisins
250g currants
125g chopped mixed peel
90g chopped red glace cherries
90g chopped blanched almonds
1/3 cup sherry or brandy
250g plain flour
60g self-raising flour
¼ tsp grated nutmeg
½ tsp ground ginger
½ tsp ground cloves
250g butter
250g soft brown sugar
½ tsp lemon essence OR finely grated lemon rind
½ tsp almond essence
½ tsp vanilla essence
4 large eggs
METHOD:
Cut the fruit and almonds into 3-4 pieces and mix together all the fruits and nuts, and sprinkle with sherry or brandy. Cover and leave for at least 1 hour, but preferably overnight.
Sift together the flours and spices. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, then alternately add the fruit and flour mixtures. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
Place the mixture into a prepared tin 20cm square, straight sided, square cornered and bake in a slow oven for approximately 3 1/2 - 4 hours or until cooked. Allow the cake to cool in the tin.
Prize: 1st - $15.00, 2nd - $10.00 & the Catherine Reade Memorial Trophy