Rich fruit cake


The easter show would not be the easter show without cake. The arts and crafts pavilion features row upon row upon row of sultana cake, marble cake and various classes of fruit cake, all baked to exact—and exacting—standards. No use of ring tins, no rack marks, no packet mixtures, no icing. In fruit cakes, nuts must be cut to a size that doesn’t interfere with the cutting of the cake. Cakes can be round or square, but must be 20 cm. No trimming, smooth sides, evenly browned, fruit distributed evenly, moist but not heavy or doughy. More rules than you can poke a stick at! What intrigues me is the judging. Each of these cakes has a small wedge cut out of it for tasting—but after a few mouthfuls, how is a judge able to distinguish one bite of cake from another, especially when they are made using the same recipe!

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