The Land Cookery

 The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference in May.

Below is The Land Cookery ScheduleThe Land Cookery Recipes and the Donna Latter Chocolate Cake.

Notes:

Fruit cake tins:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom.

Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition.

If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

Loaf tins and bar tins: Certain recipes will call for either a loaf tin or a bar tin. A loaf tin is slightly flared so your loaf is wider at the top than it is at the base and had rounded corners. A bar tin is the same width at the top and the bottom with sharp tight angled corners.

‘The Land’ Cookery Schedule 2020/2021

Download a PDF of The Land Cookery 2020/21 Schedule here.

Rules
1. This Contest is conducted by the Country Women’s Association of NSW.

2. The Contest is not restricted to members of the CWA; it is open to any person residing in NSW and the ACT.

3. Entries at Branch level to be accompanied by 80 cents entry fee. Entries must be lodged with the Cookery Officer of a CWA Branch and contestants may enter in one Branch and in Group only. Entries at State level must be accompanied by the official printed current 2020-2021 coupon which will appear in “The Land” newspaper, otherwise they will be disqualified. Each entry at State final must be accompanied by the original coupon.

4. Each branch conducts its separate contest at any time that is considered suitable. First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. This is a competition that is conducted from branch to group and then to state level. Individual entrants cannot enter directly into Group semi-finals without progressing through Branch competition firstly. This does not apply to entries in Section 6.

5. First prize winners only of group semi-finals are eligible for the state final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6).

6. Additional classes, other than those on the schedule, may be included in branch contests, and additional prizes awarded locally, but prize winners in such classes will not compete in the semi-finals or state finals of the contest.

7. Branches and groups will appoint their own judges, BUT judges and stewards for the state finals will be appointed by the CWA State Cookery Committee Chairperson.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at branch and group level. All exhibits, except Section Six classes 6a and 6B, become the property of CWA at state level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10.  The 80 cents entry fee with each entry, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through group treasurer to CWA State Office.

11. All entries in the state finals will be displayed and then sold except Section Six, Classes 6A & 6B. Proceeds of the sale to be added to the Cookery Committee funds.

12.No ring tin is to be used throughout the contest. NO RACK MARKS ON ENTRIES.

13. NO PACKAGE MIXTURES ARE TO BE USED IN ANY CLASS OF THE CONTEST.

14. Owners may purchase their exhibit, if they inform the steward when entering their exhibit at State level.

15. All entries must be accompanied by a filled in CWA approved label.

16. All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250 g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round. The method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but fruit cake, sultana cake and fruit pudding CAN be entered cut at group semi–finals.

Section 1: Fruit Cakes

Prizes in Class: (a) First $120, Second $80, Third $40

Prizes in Class: (b) First $80, Second $60, Third $40, Total $440

Class (a) Light Fruit Cake

Hints to competitor: In the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. 20cm tin to be used, round or square. A suggestion is 250 g butter, 750 g fruit and 250 g sugar.

Points to be looked for in judging: A smooth, even top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds are allowed on top. Your own favourite recipe may be used.

Class (b) Sultana Cake

Hints to competitor: 250 g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250 g butter, 250 g sugar and not more than 500 g sultanas. Do not over flavour with added essences. 20 cm tin to be used round or square.

Points to be looked for in judging: evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. No almonds allowed on top. Sultanas must not be cut.

Section 2 - Butter Cakes

Prizes in Class: (a) First $50, Second $30, Third $20

Prizes in Class: (b) First $50, Second $30, Third $20, Total $200

Important: In judging, the method of cutting right through the centre of the cake must be observed. CAKE TO BE PRESENTED AS BAKED, NOT TRIMMED.

Class (a) Plain Butter Cake

To be cooked in a 20 cm round tin, not to be iced. Suggested recipe in June 2020 “The Country Woman”, your own recipe maybe used.

Class (b) Peach Blossom Cake

To be cooked in a 20 cm round tin, pink icing on top only, no decorations. Recipe in June 2019 “The Country Woman” MUST be used.

Section 3 - Carrot & Ginger Loaf

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in a loaf tin, approx. 24 cm x 13 cm. Lemon icing on top only. Recipe in June 2020 “The Country Woman” MUST be used.

Section 4 - Banana Bread

Prizes: First $40, Second $30, Third $20, Total $90

To be cooked in approx. 24 cm x 13 cm loaf tin. Recipe in June 2020 “The Country Woman” MUST be used.

Section 5 - Wagon Wheel Slice

Prizes: First $40, Second $30, Third $20, Total $90

Six pieces to be presented, approx. 5 cm x 3 cm.  Recipe in June 2020 “The Country Woman” MUST be used.

Section 6 - Cake Decorations and Sugar Art

Prizes in Class: (a) First $120, Second $80, Third $60

Prizes in Class: (b) First $80, Second $40, Third $20

Prizes in Class: (c) First $40, Second $30, Third $20

Prizes in Class: (d) First $50, Second $30, Third $20

Prizes in Class: (e) First $80, Second $40, Third $20

Prizes in Class: (f) First $40, Second $30, Third $20

Total $820

Class (a) Open Fondant Section – Roses and Foliage

Exhibit to be no more than two tiers, Maximum board size 45 cm x 45 cm.

Class (b) Novice Fondant Section – Celebration Cake

Single Tier Cake. Maximum board size 35 cm x 35 cm.

Class (c) Decorated Cup Cakes – High Tea Themed

Four Cupcakes with fondant decorations. Cupcakes to be between 4 -5 cm on base of cupcake. Maximum board size for presentation to be 20 cm x 20 cm.

Class (d) Miniature Decorated Fondant Cake – 21st Birthday Cake

Two (2) or more cakes to fit inside a 15 cm square. Decorations scaled to size.

Class (e) Decorated Novelty Buttercream Cake - Children’s Birthday Cake

Creative and imaginative piece of work. Wooden Sticks/skewers used as supports permitted. Maximum Board Size 35 cm x 35 cm

Class (f) Decorated Biscuits – On The Land Theme

Four Decorated Biscuits, using any medium for decoration, judged on decorations and theme related. Maximum board size 30 cm x 30 cm.

NOTE: A novice is classified as a decorator who has not won a 1st prize in this particular class or similar class in any competition.

Conditions of Entry for Cake Decorations and Sugar Art (Rules to be enforced)

i. These sections are judged on appearance only. Dummy cakes may only be used for class 6A & 6B. All other classes to have a cake/biscuit base.

ii. Wire, tape, tulle, fabric ribbon, braid, cord, stamens and manufactured pillars are permitted.

iii. Manufactured ornaments, fresh flowers, computer imaging, leaves or dried stems MAY NOT BE USED in any class.

iv. Cleats MUST be attached to the base of the presentation board.

v. NO WIRES may be inserted directly into the cake – a posy pick or substitute is acceptable if the top edge is visible.

IMPORTANT: $1 entry fee must be paid at State. Entries must be clearly identified in their right class. Exhibits in this section are entered directly into the finals and need not pass preliminary judging in Branch or Group contests. One entry in each class only.

Sale of entries: Competitors may retain entries in Classes 6A & 6B. All other entries in classes 6C, 6D, 6E and 6F will be available for sale to the public or purchased by the competitor, to be paid for upon entering.

Section 7 - Steamed Fruit Pudding

Prizes: First $120, Second $80, Third $60, Total $260

A suggested guide: 250 g butter, 250 g brown sugar and approx.  1250 g fruit basis as standard mixture for size and weight. To be presented, with a minimum weight of 1.5 kg.

Points to be looked for in judging: Fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants, raisins and peel. Dates are allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes and no soggy, wet or mouldy patches.

Section 8 - Preserves

Prizes in each Class: First $40, Second $30, Third $20, Total $270

Class (a) Tomato Relish

Suggested recipe in June 2020 “The Country Woman”. Your own recipe may be used.

Class (b) Orange & Tarragon Jelly

Recipe in June 2020 “The Country Woman” MUST be used.

Class (c) Spiced Fruit Chutney

Recipe in June 2020 “The Country Woman” MUST be used.

IMPORTANT: Jars must be unlabelled at State Conference. All Entries in Section 8 MUST be presented in 375 ml jars.  Jars must be correctly labelled at branch and group days only. Commercial tops to be covered with coloured contact.

Section 9 - Gluten Free Caramel Walnut Slice

Prizes: First $40, Second $30, Third $20, Total $90

Six Pieces to be presented cut approx. 5 cm x 3 cm. Recipe in June 2020 “The Country Woman” MUST be used.

Section 10 - Plain Traditional Sponge

Prizes: First $60, Second $40, Third $20, Total $120

Two x 20 cm round cake tins. Red jam filled for Branch and Group but Group finalist to be sent to State Finals unfilled. Cornflour and/or butter permitted. No icing sugar or dusting allowed on top. Your own recipe may be used. Suggested recipe below.

Hints to the Competitor: Layers to be evenly risen, identical in thickness and baking.  Top should be smooth and without sugar spots.  Texture should be fine, delicate and spongy when lightly pressed with fingertips.  Leave un-iced.

Section 11 - Special Section for Young Competitors

Prizes:  First $20 (plus award), Second $15, Third $10, Total $90. Award Donated by 'The Land' Cookery Committee.

Class (a) Butterfly Cakes - 18 years and under as of 31 March 2021

Four to be presented. 4 cm - 4.5 cm base measurement. Must use jam and mock cream. Recipe in June 2020 “The Country Woman” MUST be used. No patty papers to be used.

Class (b) Jam Drops - 12 years and under as at 31 March 2021

Four to be presented, 5 cm in diameter. Recipe in June 2020 “The Country Woman” MUST be used.

Special ‘The Land’ Awards for Branches judged on ratio of members entries - Branches with 15 members and under with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 16 to 25 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 26 to 50 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches over 51 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Section 12 - Special Section: Cherry Blush Cake

Celebrating 70 years of “The Land” Collaboration

Prize Money 1st $70 ($70 for 70 years), 2nd $30, 3rd $20. Class sponsored by the State Cookery Committee.

Recipe in June 2020 “The Country Woman” MUST be used.

The Land Cookery Recipes 2020/2021

Download a PDF of The Land Cookery 2020/21 recipes here.

Plain Butter Cake—Section 2, Class A

Suggested recipe only; your own recipe may be used

Ingredients

125g butter
1tsp vanilla essence
¾ cup castor sugar
2 eggs
1 ½ cups Self Raising flour
½ cup milk

Method

Preheat oven to Moderate temperature: 180°C (160°C  fan forced). Prepare 20cm round tin.

Cream butter, essence and sugar in bowl until light and fluffy; beat in eggs, one at a time, until combined.  Stir in half the sifted flour and half the milk, and then stir in remaining flour and milk. Pour mixture into prepared pan.

Cook for  approx 50 minutes or until done.

Peach Blossom Cake—Section 2, Class B

Recipe MUST be used

Ingredients

190g butter at room temperature, chopped
1¼ cups white sugar
¾ cup milk
1 teaspoon vanilla essence
1½ cups plain flour
¾ cup corn flour
1½ level teaspoon baking powder
pinch of salt
6 egg whites—at room temperature
1–2 drops rose-pink food coloring

Icing

1½ cups icing sugar
10g butter
2 tablespoons boiling water
few drops of rose-pink food coloring

Method

Pre-heat the oven to slow (150°C). Grease a 20cm round, deep cake tin. Line the base of the tin with baking paper.

Cream the butter and sugar in the small bowl of an electric mixer until white and fluffy. Gradually add half the milk to help dissolve the sugar and beat well. Beat in the vanilla. Transfer to a larger bowl.

Sift the flour, corn flour, baking powder and salt together three times. Fold into the butter mixture, then add the remaining milk. In another bowl, use clean beaters to beat the egg whites to stiff peaks. Fold half the egg whites into the cake batter, then fold in the remaining egg whites.

Transfer 1 cup of the mixture to a smaller bowl and stir in the drops of food coloring. Take about ¾ cup of the white mixture and spread over the base of the tin. Take half the pink batter and spoon it in a ring about 1 cm in from the edge of the tin—it should be about 1–1.5cm wide.

Very carefully spread half the remaining white batter over, taking care not to disturb the pink ring. Spoon the remaining pink batter into the center of the tin, making a round of about 8 cm. Spoon the rest of the white batter over the whole top, again taking care not to disturb the pink round.

Bake for about 70 minutes, until the cake is springy to a gentle touch in the center and comes away from the sides of the tin. It may appear slightly cracked in the center but should settle flat on cooling. Turn out onto a clean tea towel lined with a sheet of baking paper. Leave to cool.

To make the icing, combine the ingredients until smooth. Spread over the top of the cooled cake and leave to set.

Carrot & Ginger Loaf—Section 3

Recipe MUST be used

Ingredients

Loaf

185g butter
½ cup golden syrup
½ cup brown sugar, firmly packed
125 ml water
1 cup grated carrot, firmly packed
1 teaspoon bi-carb soda
1 ½ cups plain flour
¾ cup self-raising flour
1 tablespoon ground ginger

Lemon Icing

1 cup sifted icing sugar
½ tablespoon melted butter
Lemon juice to mix

Method

Preheat Moderate oven: 160°C–180°C

Combine butter, golden syrup and sugar in saucepan with the water. Stir over medium heat until butter melted and sugar is dissolved, bring to boil, remove from heat and stir in carrot and bicarbonate of soda. Set aside for about 30 minutes.

Sift in flours and ground ginger, beat until smooth. Pour mixture into prepared loaf tin (approx. 24 x 13 cm) and bake for about 45 minutes or until cooked when tested.

Lemon Icing

Sift icing sugar into small bowl, add melted butter, and add lemon juice until spreading consistency is reached. Spread on top of loaf only leave in a cool place until set.

Banana Bread—Section 4

Recipe MUST be used

Ingredients

120g butter
1 ¼ cups brown sugar
2 average sized bananas mashed
2 eggs
1 ½ cups plain flour
1tsp vanilla essence
pinch salt
1 tsp bi-carb soda

Method

Preheat oven to 180°C (160°C fan forced). Prepare 24cm x 13cm Loaf Tin.

Beat butter, Vanilla and sugar for two minutes until creamy.

Add mashed banana and eggs, beat together until well combined.

Sift in flour, salt and bi-carb soda, stir well.

Pour in to prepared tin.

Bake 1 hour or until done.

Wagon Wheel Slice—Section 5

Recipe MUST be used

Ingredients

Base

60g butter melted
1/3 cup castor sugar
1 egg beaten
1 tsp vanilla essence
175g plain flour (1 cup + 2 tablespoons)
¼ teaspoon baking powder
pinch salt
1/3 cup raspberry jam

Marshmallow

6g gelatine
½ cup water
½ cup castor sugar
½ cup sifted icing sugar
1 teaspoon vanilla essence

Chocolate topping

185 g dark chocolate
50 g butter

Method

Base

Preheat Moderate oven: 180°C (160°C fan forced).

Grease 18cm x 28cm slice tin. Line base and sides with baking paper, allow paper to extend 2 cm beyond the sides of the tin.

In a medium saucepan melt butter over a low heat and allow butter to become frothy stirring constantly until butter starts to brown. Remove from heat and allow to cool slightly.

Pour cooled butter into a large mixing bowl, add sugar, egg and vanilla essence. Mix well. Add flour, baking powder and salt and stir until dough comes together. Press mixture into evenly into prepared tin. Bake for 15 minutes or until golden. Spread warm base with jam.

Marshmallow

Place water in medium saucepan and sprinkle with Gelatine powder. Allow to sit for 10 minutes to bloom, without stirring. After 10 minutes whisk Gelatine mixture with a fork.

Add castor sugar and dissolve gently over a low heat. Increase to a medium heat and boil for 5 minutes without stirring. Remove from heat and pour into large deep bowl. Cool to room temperature

Stir in sifted Icing sugar. Beat with electric mixer until thick and white, Add Vanilla essence and mix until combined. Spread over mixture over cooked base and refrigerate until set.

Chocolate Topping

Melt chocolate and butter together. Either in heat proof bowl over hot water or in 10 second bursts in microwave. Stir gently until both are melted and mixture is smooth. Pour over marshmallow and spread with knife. Refrigerate until set.

Stand at room temperature, for 5 minutes, before cutting

Recipe tip: Once butter has started to brown, it burn quite quickly, so be careful to remove it immediately after it has changed colour.

Tomato Relish—Section 8, Class A

Suggested recipe only. Your own recipe may be used.

1.5 kg tomatoes
500 g onions
2 tablespoons salt
2 cups brown vinegar
extra 2 tablespoons vinegar
1 tablespoon curry powder
1 ½ tbls cornflour
1 tablespoon mustard powder
1/4 teaspoon pepper
2 cups sugar

Method

Cut tomatoes and onions into thin slices, sprinkle in a large bowl with the salt and leave for at least 12 hours, or overnight.

Drain off liquid and place tomatoes and onions in large pan. Add the vinegar and sugar, simmer for 60 minutes. Mix curry, mustard, cornflour and pepper with the extra vinegar and add to the pan. Simmer for 10 minutes until thickened, stirring regularly to avoid relish catching on bottom of pan.

Bottle and seal relish while hot.

Store in a cool, dark place. Refrigerate once opened. Keeps for 12 months, but can be used as soon as it’s made.

Orange & Tarragon Jelly—Section 8, Class B

Recipe MUST be used

Ingredients

750 g sweet oranges (Navel are the best for this recipe)
175 g lemons
1.2 litre water
2 small sprigs fresh tarragon, plus
1.5 tablespoons finely chopped fresh tarragon (or to taste)

Method

Slice citrus and add to water, with two sprigs of tarragon. Bring to the boil and simmer for about 1 ¾ hours. Pour in to jelly bag and let drain overnight.

Measure resulting juices for every 570ml add 450gm sugar. Bring to fast boil and boil until setting point is reached.

Remove from heat and stir in finely chopped Tarragon. Allow to settle and bottle when tarragon remains suspended in jelly.

Bottle and seal in 375ml jars

Makes approx 1.25L

Note: fresh tarragon may be finely chopped and frozen in a little orange juice for this recipe.

Spiced Fruit Chutney— Section 8, Class C

Recipe MUST be used

Ingredients

500g pears
500g green apples
375g dried apricots
500g onions
80g sultanas
700g raw sugar
500ml white vinegar
125ml brown vinegar
125g garlic
4 tablespoons grated green ginger
1 tablespoons salt
2 teaspoons garam marsala
4 teaspoons cumin seed

Method

Chop all together and place in large pot. Bring to boil stirring until sugar has dissolved. Reduce heat and simmer slowly, uncovered, until thick and pulpy. About 1 hour. Stir regularly to avoid chutney catching on bottom of pan. Allow to stand for 10-20 minutes stir and bottle into sterilised hot jars and seal.

Gluten Free Caramel Walnut Slice—Section 9

Recipe MUST be used

Ingredients

1 cup Gluten Free SR flour
1 cup coconut
½ cup castor sugar
125g butter, melted

Topping

2 eggs, lightly beaten
1 tsp vanilla essence
1cup coconut
¾ cup brown sugar, firmly packed
½ cup chopped walnuts

Method

Grease a 18cm x 28cm slice tin

Combine sifted flour, coconut and sugar in bowl, stir in butter.

Press mixture into prepared tin. Bake in moderate oven 180 degrees (160 fan forced) for 15 minutes, spread with topping, bake further 35 minutes. Cool in tin before cutting.

Topping

Combine eggs and essence in bowl, stir in coconut, sugar and walnuts; mix well.

Plain Traditional Sponge—Section 10

Your own recipe to be used.

Two x 20 cm round cake tins. Red jam filled for Branch and Group but Group finalist to be sent to State Finals unfilled. Cornflour and/or butter permitted. No icing sugar or dusting allowed on top.


Hints to the Competitor: Layers to be evenly risen, identical in thickness and baking. Top should be smooth and without sugar spots. Texture should be fine, delicate and spongy when lightly pressed with fingertips. Leave un-iced.

Butterfly Cakes—Section 11, Class A

Recipe MUST be used

Ingredients

125g butter, room temperature
1 cup caster sugar
2 eggs
2 cups self-raising flour
½ cup milk
¼ teaspoon vanilla essence
Berry Jam

Mock cream ingredients

100g butter (room temp)
100g caster sugar
4 tablespoons boiling water
1 tablespoon cold water

Method

Beat the butter and sugar until sugar dissolved. Add eggs beat, add vanilla. Stir in flour and milk alternately

Three-quarter fill each well-greased patty pan tins, 4 – 4½ cm base measurement (not muffin tins) no patty liners to be used. Cook 160°C for 10-15 mins

When cool cut a shallow round from each cake using a sharp knife, then cut in half put ½ tsp. of jam in cake then mock cream, position two halves of cake on top.

Mock cream method

Put butter and caster sugar in mixing bowl. Add 4 tablespoons boiling water. Beat on high 5mins. Add 1 tablespoon cold water
Beat until combined.

Jam Drops—Section 11, Class B

Recipe MUST be used

Ingredients

125g butter, room temperature
110g (½ cup) caster sugar
1 egg
225g (1 ½ cups) self-raising flour
½-1 tsp Vanilla Essence
Berry Jam

Method

Preheat oven 180°C (160°C fan forced). Grease large baking tray

Beat the butter and sugar until creamy, light and fluffy. Add egg and vanilla and beat again until well blended. Fold in sifted flour and salt form into small balls the size of a walnut, and place on prepared trays, allowing room to spread. Make an indentation in the centre of each ball and place a small amount of jam in each.

Bake for 20 minutes until biscuits are light golden brown. Remove from oven, move positions of biscuits on tray and allow cooling on the tray and becoming crisp.

The biscuits should be 5cm across.

Cherry Blush Cake—Section 12

Recipe MUST be used

Ingredients

180g butter, softened
1 tsp almond essence
¾ cup castor sugar
3 eggs
pink colouring either 1tsp cochineal or ½ tsp rose pink
2 cups sr flour
2 tbl ground almonds
1/3 cup milk
½ cup sour cream
150g cherries, reserve 24 halves for decoration, cut the remaining cherries into quarters
30g glace ginger finely chopped
25g slivered almonds (for topping)

Method

Preheat moderate oven 180°C (160°C fan forced).

Prepare 20cm deep round tin.

Cream butter, sugar and essence until light and fluffy. Add eggs one at a time and Pink colouring. Beat Well.

Stir in sifted flour and ground almonds in 2 batches with milk and sour cream.

Stir in cherries and chopped ginger.

Spread mixture in prepared pan. Arrange 24 reserved cherry halves around edge of batter and sprinkle with the chopped almonds.

Bake for about 1 ¼ hours. Depending on your oven, check after 50 minutes. Cover top of cake with foil if getting too dark.

Cool in pan for 5 minutes before turning out to complete cooling.

 

Donna Latter's Chocolate Cake

Ingredients

125g butter
1 ¾ cups self raising flour
1 ¼ cups caster sugar
½ teaspoon bicarbonate soda
2 eggs
1 cup milk
2 tablespoons cocoa

Method

1. Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2. Grease & line a 20cm tin (round or square).

3. Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4. Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5. TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6. When cool, ice on top with chocolate icing.