Open to members and non-members of the Society.
69. Cut comb. One container – weighing a minimum of 180g (6oz).
70. Two matching jars of honey, naturally crystallised or soft set.
71. Two matching jars of liquid honey, Light Run.
72. Two matching jars of liquid honey, Medium or Dark Run.
73. Glamorgan Honey Fruit Cake. (As per recipe below)
Prize by Mr and Mrs C Anthony
74. Novice Class – one jar as stated in classes 70, 71, 72 – never to have won a prize for honey.
Glamorgan Honey Fruit Cake Recipe – For Class 73
225g Self-raising flour ½ tsp. baking powder pinch of salt
125g butter 225g honey 2 eggs
125g sultanas 125g raisins 50g candied peel
50g candied cherries ½ tsp. freshly ground nutmeg
milk as required
Preheat oven to 175˚C, gas mark 4, grease & line a 20cm round cake tin.
Cream the butter and honey together. Add the eggs alternately, with flour, salt, baking powder and nutmeg. Add the dried fruits, peel and cherries, beat lightly to ensure ingredients bind well together. If the mixture is too stiff, add a little milk.
Pour into the prepared cake tin and bake for 1¼ – 1½ hours until well risen and evenly browned. Remove from tin and cool on a wire rack.
Display on a plate or board, protected with clear film.