Would it even be a Show blog if we didn’t share the best recipes that we have seen come across our competitions? Absolutely not…so we are not going to gatekeep.
FROM NANNA’S KITCHEN
Every family has one.
That recipe.
The one written on a scrap of paper, covered in butter stains and somehow missing half the instructions because Nanna just “knows” how much to put in.
At the Alice Springs Show, we love a good homemade treat. Cakes, biscuits, slices, jams, preserves - if it can be baked, cooked, iced, sliced or proudly presented on a plate, chances are someone has entered it in the Show.
So, we thought it was time to head into the kitchen and dust off some of those good old-fashioned recipes.
And who better to start with than Nanna? And not only that but you will find this one in the Central Australian Show Societies 35th program guide.
JUBILEE CAKE
Ingredients:
- 1 ½ cups SR flour
- 2 tbsp sugar
- 1 tbsp butter or margarine
- 1 egg
- ¾ cup mixed fruit
- ½ cup milk
- Icing sugar
- Milk
- Coconut, lemon and almond slithers for decorating (optional)
Method:
1. Pre-heat oven to 180C (160C fan forced). Grease and line loaf tin.
2. In a large bowl, mix the self-raising flour, sugar, salt, sultanas, and currants together.
3. Rub the chopped butter into the flour mixture with your fingertips until it resembles fine breadcrumbs.
4. Beat the egg in a measuring cup, then add enough milk to bring the liquid up to about ½ to ¾ cup.
5. Pour the egg and milk mixture into the dry ingredients. Stir gently until just combined into a stiff, thick dough/batter.
6. Spoon the mixture evenly into your prepared loaf tin and smooth the top.
7. Bake at 180°C for 30 to 35 minutes, or until golden brown and a skewer inserted into the center comes out clean.
8. Cool in the pan for 5–10 minutes, then turn out onto a wire rack. While the cake is still warm, drizzle a thin lemon or milk icing over the top and immediately sprinkle with desiccated coconut and almond.