Next Iverk Show

Jams & Cakes

7th Feb 2010 | 2010, Results

JAMS & CAKES – 2010

Please see our new savoury section class 90 to 92

All Entries and Entry Fees to:

All queries to:
Cora Long at 087-2383611
or
Josephine Burke at 087-9745654

Please post your entries to: Sara Conlon,
Iverk Show Office, Piltown, Co. Kilkenny.

Sponsors:
Hew & Violet Bowers.
Shamrock Foods

Stewards:Josephine Burke, Cora Long, Kitty Coffey,
Jean Flack, Mairead Brophy and Grace Coffey

The Blackmore Cup for overall winner in the Jams section.

Classes 71 -76 : Prizes 1st €25, 2nd €15, 3rd €10
Classes 77-92 excluding Class 89 prizes as follows:
1st €15 plus Shamrock Foods Hamper; 2nd €15; 3rd €10.

Entry Fee: €3 .00

Exhibits to be in place before 10.00 am. On Show morning.
(a) Exhibitors are asked to have their names on the bottom of the jar.
(b) Exhibits for sale should be marked accordingly.
(c) One entry per person.

No late entries accepted.
Entries must be collected between 4.00 and 4.30 p.m.
After that time the stewards are not responsible.

JAMS & CAKES
 

CLASS 71

Raspberry

1st Eamonn McCormack
Ardikelina, Stokestown, Co. Roscommon

2nd Hillary Carter
Suir Villa, Cahir, Co. Tipperary

3rd Theresa Guiry
Kilbrack, Rathgormack, Carrick-on-Suir

CLASS 72

Blackcurrant.

1st Monica Hassett
Nicholastown, Mooncoin

2nd Marie C. Hurley
Clashaniska, Clonmel, Co. Tipperary

3rd Stephanie Coffey
Piltown, Co. Kilkenny

CLASS 73

Gooseberry

1st Hillary Carter
Suir Villa, Cahir, Co. Tipperary

2nd Statia Byrne
Jenkinstown, Co. Kilkenny

3rd Maura Hughes
Ballyspellan, Johnstown, Co. Kilkenny

CLASS 74

Any other variety.

1st Philomena Cuddihy
Main St. piltown, Co. Kilkenny
(Marrow Jam)

2nd Hillary Carter
Suir Villa, Cahir, Co. Tipperary
(Plum Jam)

3rd Pim Dunphy
Dangan Terrace, Thomastown, Co. Kilkenny
(Strawberry Jam)

CLASS 75

Best Pot of Marmalade.

1st Anne Byrne

2nd Ann Cuddihy

3rd Francis Callery

CLASS 76

Pot of Home Made Jelly

1st Margaret McCormack

2nd Pim Dunphy
Dangan Terrace, Thomastown, Co. Kilkenny

3rd Pim Dunphy
Dangan Terrace, Thomastown, Co. Kilkenny

CLASS 77

Best Plate of Scones.

1st Kathleen Commins

2nd Anne Kennedy
Shellumsrath, Callan Road, Co. Kilkenny

3rd Claire DAlton
Old Court, Templeorum, Co. Kilkenny

CLASS 78

Best Pastry Tart (Short crust).

1st Cora Long
Bally Griffin, Kilmacow, Kilkenny

2nd Josephine Blackwell

3rd Eamonn McCormack
Ardikelina, Stokestown, Co. Roscommon

CLASS 79

Best Jam Roll.

1st Eamonn McCormack
Ardikelina, Stokestown, Co. Roscommon

2nd Eileen Berkery

3rd Joan Mathews
Templescoby, Enniscorthy, Co. Wexford

CLASS 80

Best Madeira Cake.

1st Marie C. Hurley
Clashaniska, Clonmel, Co. Tipperary

2nd Anne Kennedy
Shellumsrath, Callan Road, Co. Kilkenny

3rd Breda Nolan
South Lodge Carrick-on-Suir

CLASS 81

Best Light Fruit Cake.

1st Bernie Meaney
Crampscastle, fethard, Co. Tipperary

2nd Sheila Furlong
Sandyhill, Barntown, Co. Wexford

3rd Theresa Guiry
Kilbrack, Rathgormack, Co. Waterford

CLASS 82

Best Sponge Cake (any filling).

1st Eileen Berkery

2nd Kathleen Skeehan
Rathgormack, Carrick-on-Suir

3rd Kate Anthony
Kildalton, Piltown, Co. Kilkenny

CLASS 83

White Soda Bread.

1st Ann Hennessy
Summerville, Dumore East, Waterford

2nd Joan Mathews
Templescoby, Enniscorthy, Co. Wexford

3rd Kathleen Skeehan
Rathgormack, Carrick-on-Suir

CLASS 84

Wholemeal Bread
(cup presented by Piltown I.C.A.).

1st Laura O’Shea

2nd Vincent ug
c/o Hugh Daniels, Toulouse, France

3rd Betty Cuddihy
Glenbower, Piltown, Co. Kilkenny

CLASS 85

Shamrock Boiled Fruit Cake.
(see recipe Below at the bottom of this page)

1st Theresa Guiry
Kilbrack, Rathgormack, Carrick-on-Suir

2nd Mary Carmel Breen
96 Grange Road New Ross, Co. Wexford

3rd Katherine Meagher
Kiltrassy, Windgap, Co. Kilkenny

CLASS 86

Six Decorated Queen Cakes.

1st Mary Carroll

2nd Mairead O’Donnell
Shanballyard, Clerihan, Clonmel, Co. Tipperary

3rd Candace Fore
Brown Street, Portlaw

CLASS 87

Best Carrot Cake

1st Joan Mathews
Templescoby, Enniscorthy, Co. Wexford

2nd Josephine Blackwell

3rd Gillian Corcoran
Valhalla, Islandtarsney North, Fenor, Co. Waterford

CLASS 88

Shamrock Harvest Loaf Baking Competition.
(see recipe Below at the bottom of this page)

1st Josephine Blackwell

2nd Mary O’Donnell
Shanballyard, Clerihan, Clonmel, Co. Tipperary

3rd Statia Byrne
Jenkinstown, Co. Kilkenny
 

 

The Great Cherry Cake Competition
 

CLASS 89

 Prizes:
1st Iverk Produce Cup and €200; 2nd €125; 3rd €90; 4th €60; 5th €50; 6th €25; 7th €15; 8th €15; 9th €15; 10th €15.
Galvin Trophy (Perpetual),

Donated by Galvin’s Bakery, Carrick-on-Suir,
plus €50 donated by Kitty Coffey, to scorer of most marks in the Cakes Section.

(see recipe Below at the bottom of this page)

1st Aisling Nolan
10 Brandon Way, Dunmore Road, Waterford

2nd Bernie Meaney
Crampscastle, fethard, Co. Tipperary

3rd Marie Louise Nolan
South Lodge, Carrick-on-Suir

4th Lena Power
Tullahought, Piltown, Co. Kilkenny

5th Fiona Power
50 St Mollerans, Carrickbeg, Carrick-on-Suir

6th Catherine Guiry
Kilbrack, Rathgormack, Carrick-on-Suir

7th Breda Nolan
South Lodge Carrick-on-Suir

8th Josephine Blackwell

9th Mary Carroll

10th Laura O’Shea
 

 

*Savoury Section for 2010.*
 
Entry Fee: €3.00

CLASS 90

Quiche, any filling, 8 inch.

1st Pauline Meaney

2nd Breda Nolan
South Lodge Carrick-on-Suir

CLASS 91

Autumn Chutney of your choice.

1st Margaret Keever

2nd Patricia Power
Tullahought, Piltown, Co. Kilkenny

CLASS 92

Any unusual Bread of your choice.

1st Christina Mullins

2nd Marie Moller
Castlejohn, Windgap, Co. Kilkenny

3rd Breda Nolan
South Lodge Carrick-on-Suir
 

Recipes

Kind sponsors of our Cakes section

CLASS 85- Shamrock Boiled Fruit Cake
 

Ingredients:
16oz / 450g Shamrock Plain Flour
6 oz / 170g Shamrock Dark Muscovado Sugar
4 oz / 120g Shamrock Mixed Peel
6 oz / 170g Shamrock Sultanas
3 oz / 75g margarine
10fl oz / 300ml water
½ teaspoon mixed spice
½ teaspoon ground cloves
1 teaspoon Shamrock Bread Soda
2 teaspoons of vinegar

Preparation:
Preheat oven 170°C / 325°F / Gas mark 3.

Method:
Mix the sultanas, mixed peel (chop finely), sugar and margarine into a saucepan with the water, mixed spice and ground cloves.
Stir and bring to the boil over a medium heat.
When the sugar is dissolved and the margarine is melted, allow the saucepan to boil up gently for five minutes.
Set aside and allow to cool until the mixture is just warm.
At this stage stir in the flour.
(There is no need to turn the mixture into a bowl as the saucepan in which the fruit has been cooked can be used and save cleaning up).
When this is well mixed, stir in the vinegar and lastly the bread soda dissolved in a dessert spoon of warm water.
Stir well but gently, to mix all the ingredients together.
Turn into a lined 9″ tin.

To cook:
Bake for 1½ – 1¾ hours or until a clean metal skewer or knitting needle when inserted into the centre comes out dry and clean. Leave the cake in the tin for at least five minutes to settle and then turn out.
To serve:
Store for a week or so if possible before cutting. The advantage of this cake over other cakes is it saves on baking time because the fruit is partially cooked in the saucepan before you mix in the flour.

Additonal Info:
You can make this recipe to a larger quantity, half as much again using a 10” to 11” tin. If so allow a further 25 minutes baking time and test before you take it from the oven by testing in the usual way. When making the larger size be sure to measure the water allowance accurately.

 
 

 

CLASS 88 – Shamrock Fruit Loaf
 

Ingredients:
(Imperial/Metric)
4oz/125g Margarine(at room temperature)
4oz/125g Shamrock Caster Sugar
2 Eggs Large
8oz/225g Shamrock Self Raising Flour & 1 level teaspoon mixed spice mixed together
1oz/25g Cherries & 10oz/275g Shamrock mixed dried fruit, 5 tablespoons Milk

Decoration:
8 Walnut Halves or 8 whole Almonds (skinned),
3 Cherries cut in half

Oven Temp:
Preheat to Gas Mark 3, Elec 325 F, 160 C. Shelf: Middle

Size of Tin:
2LB/900g loaf Tin

All-In-One-Method
1. Brush the tin with Melted margarine and place a strip or a circle of greaseproof paper on the bottom
2. Place all the ingredients together in a mixing bowl and beat with a wooden spoon until well mixed (2-3 minutes)
3. Place the mixture in the prepared tin and smooth the top
4. Arrange the walnut halves or whole almonds and the half Cherries on the top.
5. Bake in the pre-heated oven on the middle shelf for 1 ½ – 1 ¾ hours.
6. Test (see below) and remove from the oven when baked.
7. Leave in the tin for 10 minutes, then turn out, remove the paper and cool on a wire tray. Store in an airtight tin.

To Test the Shamrock Harvest Fruit Loaf
Press the top of the Cake lightly with the fingers- it should feel firm.
Thrust a clean, warm skewer into the middle of the cake, if it comes out clean, with no uncooked mixture clinging to it, the cake is ready.
 

 

CLASS 89 – The Great Cherry Cake Competition.

 
RECIPE:
12 ozs. flour, 8 ozs. margarine, 8 ozs castor sugar, 6 ozs cherries, 3 large eggs
or 4 small, half teaspoon of baking powder.

Method:
Cut cherries in four
cream margarine and sugar
Add eggs and flour alternatively
Add cherries
Bbake 325F, 160C, Gas Mark 3, for one and a half hours approx. in 8” cake tin.
Recipe must be strictly adhered to.