ANNUAL SHOW RECIPES
Class 63 Homemade Fruit Cake in 7” tin
8oz plain flour
3 level teaspoons baking powder
5oz soft brown sugar
Grated rind of 1 lemon
6oz dried mixed fruit
2 large eggs
5 tablespoons milk
Set the oven to moderate, Gas Mark 4 or 350F/180C
Sift the flour and baking powder into a large bowl. Cut the butter/margarine into pieces and rub into the flour until the mixture resembles fine breadcrumbs.
Stir in the sugar, lemon rind and mixed fruit¸ beat the eggs with the milk then stir into the flour and mix well. Spoon into a base lined and greased 7” tin and bake in the centre of the oven for 45 – 60 minutes until firm. Allow to cool in the tin for 10 minutes and then remove to a wire tray to cool completely.
NB:- CAKE TO HAVE NO FURTHER DECORATION
Class 65 Choc Chip Cookies (4 no required for the competition)
100g unsalted butter
125g golden caster sugar
1 large egg
½ teaspoon vanilla extract
200g self raising flour
100g choc chips
1 pinch of salt
Preheat the oven to 170C/325F/Gas Mark3 and line 2 baking sheets with greaseproof paper.
Beat the butter and sugar in a large bowl until pale & creamy, crack in the egg, add the vanilla extract and mix well. Sift in and fold through the flour and salt. Stir in the chocolate chips.
Roll tablespoons of the dough into balls and place onto the lined trays. Cover & chill in the fridge for 15 minutes.
Flatten the balls slightly with your fingers then place in the hot oven for 10 – 12 minutes or until lightly golden. Leave to cool completely.
This recipe should make 20 No Cookies
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