Recipes

Q213 VAS Rich Fruit Cake (Open)
Q214 VAS Carrot Cake (Open)
Q215 VAS Carrot and Sultana Muffins (Junior)

Ingredients

(100% Australian-grown produce preferred)
  • 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
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 250g butter
  • 250g soft brown sugar
  • 1/2 teaspoon vanilla essence
  • 1/2 teaspoon almond essence
  • 1/2 teaspoon lemon essence or finely grated lemon rind
  • 4 large eggs

Method

  1. Cut the fruit and almonds into 3-4 pieces and mix together all the fruits
    and nuts and sprinkle with the sherry or brandy.
  2. Cover and leave for at least 1 hour, but preferably overnight.
  3. Sift together the flours and spices.
  4. Cream together the butter and sugar with the essences. Add the eggs one at a time, beating well after each addition, and then alternately add the fruit and flour mixtures.
  5. Mix thoroughly. The mixture should be stiff enough to support a wooden spoon.
  6. Place the mixture into a prepared 20cm square, straight sided, square cornered tin and bake in a slow oven for approximately 3.5 – 4 hours.
  7. Allow the cake to cool in the tin.

Ingredients

(100% Australian-grown produce preferred)
  • 375g plain flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons bicarb of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 345g castor sugar
  • 350ml vegetable oil
  • 4 eggs
  • 3 medium carrots, grated (350g)
  • 220g tin crushed pineapple, drained
  • 180g pecan nuts, coarsely crushed
  • Pinch of salt

Method

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

Show entries: Four (4) muffins per plate

Junior bakers must be under 18 years of age on the day of their Local Show.

Ingredients

(100% Australian-grown produce preferred)
  • 2 ½ cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup brown sugar (firmly packed)
  • 1/3 cup chopped in half sultanas
  • 1 cup coarsely grated carrot
  • 1 tablespoon orange marmalade
  • 1 cup canola oil
  • 2 eggs, lightly beaten
  • ¾ cup orange juice
  • 1 cup reduced fat milk

Method

  1. Pre-heat oven to 190C (moderately hot).
  2. Line a 12-hole muffin pan with round paper muffin cases (Classic white muffin cases size).
  3. Sift dry ingredients into a large bowl; stir in sultanas and carrots.
  4. Then add the combined marmalade, oil, eggs, juice and milk. Mix until just combined.
  5. Spoon mixture evenly into muffin paper cases in muffin pan.
  6. Cook for 20 minutes. To test if muffins are cooked, insert cake skewer – if it comes out clean the muffins are ready.
  7. Stand muffins in pan for 5 minutes before removing to cool