VAS COOKING COMPETITIONS-CLASS D

Winners of the Four VAS Cooking Competitions must consent to bake a cake/muffins for competition in the Group Final in April 2022 (venue to be announced). The winners of the Group Finals in Classes D3 and D4 will compete at the VASL Convention in July 2023 (venue to be announced) and winners in Classes D1 and D2 will compete at the Royal Melbourne Show in 2023.

 

CLASS D1. VAS LTD RICH FRUIT CAKE COMPETITION

250g sultanas                                                    ½ teaspoon ground ginger 250g chopped raisins                                    ½ teaspoon ground cloves            250g currants                                                    250g butter                                          125g chopped mixed peel                          250g soft brown sugar                    90g chopped red glace cherries              ½ teaspoon lemon essence OR  90g chopped blanched almonds                           finely grated lemon rind  1/3 cup sherry or brandy                             ½ teaspoon almond essence       250g plain flour                                                 ½ teaspoon vanilla essence         60g self-raising flour                                      4 large eggs                                      ¼ teaspoon grated nutmeg

METHOD:

Mix together all fruits and nuts and sprinkle with sherry or brandy. Cover and leave at least 1 hour, but preferably overnight.

Sift together flours and spices. Cream together the butter and sugar with the essences.  Add eggs one at a time, beating well after each addition, and then alternately add fruit and flour mixtures.  Mix thoroughly.  The mixture should be stiff enough to support a wooden spoon.

Place mixture into prepared 20cm square, straight sided, square cornered tin and bake in a slow oven for approx. 3½ to 4 hours.  Allow the cake to cool in the tin.

PRIZES:                                                                                                                           Show Society Level – 1st $10, 2nd $5                                                         Group Level – $25                                                                                                      State Final – 1st $200 & VAS State Final Trophy, 2nd $100, 3rd $50

 

CLASS D2 – VAS JUNIOR BOILED FRUIT CAKE

Open to junior cake bakers under 18 years on the day of their local show

375g mixed fruit                                                     ½ cup sherry                               ¾ cup brown sugar                                                2 eggs, lightly beaten             1 teaspoon mixed spice                                      2 tablespoons marmalade ½ cup water                                                                1 cup self-raising flour 125g butter                                                                1 cup plain flour                        ½ teaspoon bi-carb soda                                      ¼ teaspoon salt

METHOD:

Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove from stove, add bicarbonate soda and allow to cool.  Add the sherry, eggs and marmalade, mixing well.

Fold in sifted dry ingredients then place in greased & lined 20cm round cake tin.

Bake in a moderately slow oven for 1.5 hours or until cooked when tested.

PRIZES:                                                                                                                           Show Society Level – 1st $10, 2nd $5                                                         Group Level – $15                                                                                                     State Final – 1st $200 & VAS State Final Trophy, 2nd $100, 3rd $50

 

 

CLASS D3 – VAS CARROT CAKE COMPETITION

Proudly Sponsored by Rocky Lamattina & Sons

375g plain flour                           345g castor sugar                                          2tsp baking powder                   375ml vegetable oil                                       1½ tsp bicarb soda                     4 eggs                                                                  2tsp ground cinnamon             3 medium carrots, grated (350 g)              ½ tsp ground nutmeg                220g tin crushed pineapple, drained      ½ tsp allspice                                  180g pecans nuts crushed                             2 tsp salt

STEPS:

1. Preheat the oven to 180C (160C fan), Grease a 23cm (9″) round cake tin and line with baking paper.
2. Sift the dry ingredients together into a bowl. In a separate bowl, beat the eggs and oil and then add to the dry ingredients. Mix well then add the carrots, crushed pineapple and pecans. Mix to form a smooth batter and pour into the cake tin.
3. Bake for approximately 90 – 100 minutes.
4. Remove from the oven and allow to cool for 10 minutes In the tin on a wire rack. Up-end and allow to cool on the wire rack.

Prizes:                                                                                                                                Local Show– 1st  $10, 2nd  $5                                                                          Group Level– 1st  $25                                                                                             State Level– 1st $250 & VAS State Final Trophy  2nd  $100  3rd $50

 

CLASS D4 VAS JUNIOR CARROT & DATE MUFFINS

Open to junior cake bakers under 18 years on the day of their local show

2 ½ cups self-raising flour                        1 tablespoon orange marmalade 1 teaspoon ground cinnamon                1 cup canola oil                                   ¼ teaspoon ground nutmeg                   2 eggs, lightly beaten                       1 cup brown sugar (firmly packed)     ¾ cup orange juice                       1/3 cup chopped pitted dates               1 cup reduced fat milk                    1 cup coarsely grated carrot

METHOD:

1. Preheat oven to 190C degrees (moderately hot).
2. Line a 12 hole muffin pan with round paper muffin cases – Classic white muffin cases (35mm high, 90mm wide, 50mm base).
3. Sift dry ingredients into a large bowl; stir in dates and carrots. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.
4. Spoon mixture evenly into muffin paper cases in muffin pan.
5. Cook for 20 minutes. To test muffins are cooked insert a cake skewer. If it comes out clean the muffins are ready.
6. Stand muffins in pan for 5 minutes before removing to cool.
7. Show Entries: Four (4) muffins per plate.

PRIZES:                                                                                                                           Show Society Level – 1st $10.   2nd $5                                                      Group Level – $15                                                                                                      State Final – 1st $250 & VAS State Final Trophy   2nd $100   3rd $50