Cookery and Preserves Classes


  1. Parsnip and Orange Spiced Cake made to recipe below
  2. New Shortbread, flavoured with identifying label
  3. Savoury Scones 5 round scones
  4. Soda Bread any flour
  5. Home Baked Loaf bread machine not permitted
  6. My Favourite Cake (men only) – supply recipe & method
  7. Home Made Fudge 6 squares
  8. Showstopper  judged on presentation only
  9. Here’s One I Made Earlier for any baking for classes 68-74 that did not turn out as expected. Prize for winner. Entry free on the morning.



Recipe for Class 68 Parsnip and Orange Spiced Cake

Prep: 25 minutes Cook: 30 minutes


For the cake:
230g self-raising flour
100g walnuts, chopped, plus extra for topping
1 tsp baking powder
3 medium eggs
1 tsp ground cinnamon
150ml sunflower oil
½ tsp ground nutmeg
500g parsnips peeled, ends trimmed and coarsely grated
2 tsps ground mixed spice
200g caster sugar
zest of 2 oranges, plus extra for decoration
For the frosting:
200g full-fat cream cheese
150g icing sugar
50g unsalted butter, softened
zest of 1 orange


  1. Preheat the oven to 180°C/fan 160°C. Grease and line the base of two 20.5cm sandwich tins with baking paper.
  2. In a large bowl sift together the flour, baking powder, cinnamon, nutmeg and mixed spice. Add the caster sugar and chopped walnuts, mix through with a wooden spoon, and set aside.
  3. Put the eggs and sunflower oil in a different bowl, and beat for a few minutes. Now mix all the dry ingredients into the egg and oil mixture, along with the grated parsnips and orange zest. Mix everything together until you have a thick batter: about 2 minutes.
  4. Divide the mixture between the two cake tins and level it off using a spatula. Bake for 25–30 minutes. The cakes should be golden and a skewer inserted into the centre should come out clean.
  5. Leave the cakes in the tins for 10 minutes, then turn out on to a wire rack and peel off the baking paper. Leave to cool completely.
  6. To make the frosting
    In a bowl, beat the butter with a wooden spoon then add the cream cheese and icing sugar. Beat until it all comes together, but be careful not to overdo it, or the frosting will become runny. Leave the frosting in the fridge until you need it, if your kitchen is really warm.
  7. Take your cooled cakes and sandwich them together using the frosting. Top the cake with lashings of frosting and sprinkle with walnuts, and some extra orange zest.




All sweet preserves (with the exception of Lemon Curd) must be filled to the top and covered with a NEW twist top only, or a waxed disc and cellophane.  Lemon Curd must only be covered using a waxed disc and cellophane.  Vinegar preserves (with the exception of relishes) must have 1/2” headspace and only be covered with NEW solid vinegar-proof tops, i.e. plastic lined twist top, and be a minimum of 2 months old.  Labels to include main fruit/vegetables used with full date (day/month/year).  No commercial jars or lids accepted.

  1. Marmalade approx 450g jar
  2. Fruit Jam approx 450g jar
    made since July 2017
  3. Fruit Jelly 1 jar made since July 2017
  4. Lemon Curd small jar with waxed disc and cellophane top
  5. Chutney one jar
  6. Infused spirit or fruit liqueur one bottle labelled