Produce show recipe leaflet 2012

Helmdon Gardening Club
Flower and Produce Show 2012
Class 43: Guiness Cake
Ingredients
2/3 cup dark raisins or currants
3/4 cup dried cherries
1 1/3 cups golden raisins
1 bottle Guinness stout, or similar dark beer
1/2 cup butter
1 cup brown sugar
3 eggs, beaten
2 1/4 cups self-rising flour
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1 pinch salt
Instructions
Place dried fruit in a bowl and cover with Guinness. Allow to soak overnight.
Preheat oven to 180C/350F/Gas Mark 4. In a large mixing bowl, cream the butter and sugar together until smooth, then beat in the eggs one at a time.
Strain fruit, reserving the Guinness separately. Add flour, spices, salt, and drained fruit to butter and sugar mixture. Add enough fresh Guinness to the drained stout to measure 8 fluid ounces and add to batter, mixing thoroughly to combine.
Grease an 8-inch cake pan and add batter, smoothing top evenly.
Bake in preheated oven for about 2 hours, until the center is firm.

Helmdon Gardening Club
Flower and Produce Show 2012
Class 44: Banana and Honey Teabread
Ingredients
115g (4oz) margarine
115g (4oz) light soft brown sugar
115g (4oz) set honey
2 eggs, beaten
225g (8oz) self-raising flour
½ teaspoon ground nutmeg or cinnamon
2 large bananas
Squeeze of lemon juice
Instructions
Preheat oven to 180C/350F/Gas Mark 4. Lightly grease and line a 900g (2lb) loaf tin. Beat together margarine, sugar and honey in a bowl until light and fluffy. Gradually beat in eggs, then fold in flour and spice.
Peel bananas, mash flesh with a little lemon juice. Fold mashed bananas into teabread mixture until well mixed. Spoon mixture into prepared tin and level surface.
Bake in oven for 1-1 ¼ hours or until risen, golden brown and firm to touch. If necessary, cover lightly with non-stick baking paper or foil towards end of cooking time to prevent loaf over-
browning.
Cool for a few minutes in tin, then turn out onto wire rack.