2025 Rich Fruit Cake Handbook

AGRICULTURAL SOCIETIES COUNCIL OF NSW LTD

FOR THE USE OF AGRICULTURAL SOCIETIES IN NSW

www.agshowsnsw.org.au

INTRODUCTION

This handbook has been put together to assist Show Societies and Groups on the process and

procedures in running an AgShows NSW Rich Fruit Cake Competition.

Outlined within the handbook are thorough regulations across all levels of the competition and specific actions required at each level to ensure the exhibitor is able to progress onto the next stage of the competition

The following recipe is compulsory for all entrants and must be printed in all schedules.

INGREDIENTS:

250g sultanas
250 g chopped raisins
250 g currants
125 g chopped mixed peel
90 g chopped red glace cherries 90 g chopped blanched almonds

1/3 cup sherry or brandy 250 g plain flour
60 g 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 lemon essence OR finely grated lemon rind 1⁄2 teaspoon almond essence
1⁄2 teaspoon vanilla essence
4 large eggs.

RECOMMENDED METHOD:

Mix together all the fruits and nuts and sprinkle with the 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 square 20cm x 20cm (8” x 8”) tin and bake in a slow oven for approximately 3 1⁄2 - 4 hours. Allow the cake to cool in the tin.

Note: To ensure uniformity and depending upon the size it is suggested the raisins be snipped into 2 or 3 pieces, cherries into 4-6 pieces and almonds crosswise into 3-4 pieces.