Articles

6Saturday 1st August at 2pm in Geddington Village Hall

All residents of Geddington, Newton, Weekley, Grafton Underwood, Warkton and Little Oakley are kindly invited to support the 41st Geddington Annual Village Show.

Exhibits are to be dropped off between 9-11am, and the general public viewing, a plant stall, cake stall and tea and cakes start from 2pm. There is a category for everyone at the show whether your passion is photography, making cakes, bread, preserves, crafting or growing fruit and veg - please see www.geddingtongardeingclub.co.uk for full details of all categories and for an entry form. This year, we are keen to see as many children and young people as possible enter and so have introduced more categories and split them into pre school/primary and young adult. Categories are photography - title ‘Why I love my Village’ - jam tarts judged for taste, cup cakes judged for decoration, scarecrow making, sunfl ower growing and creating mini gardens. All entries for these categories are free! Again, all of the details are on the website. Below is the specifi ed cake entry for the show. Anyone can enter - go on, have a go! Who knows, you may win? Please do come and join in as without your support there may not be a 42nd Village Show...

Fruity Marmalade Cake 225g/8oz self-raising fl our ¼ level tsp mixed spice ¼ level tsp grated nutmeg ¼ level tsp cinnamon A pinch of salt 110g/4oz caster sugar 60g/2 oz glacé cherries, chopped 225g/8oz dried mixed fruit 1 heaped tbsp thick orange marmalade 3 eggs 6 tbsp milk A few drops vanilla extract 110g/4oz butter, melted 15g/half oz walnuts, chopped Pre-heat oven to 150 °C/300 F/gas mark 2.

Grease an 18cm/7 inch round cake tin, line with greaseproof paper and tie a piece of brown paper round the outside of the tin so that it stands about 5cm/2 inches above the tin. Sift the fl our, spices, salt and sugar into a bowl, add the cherries, dried fruit and marmalade and stir well. Break the eggs one at a time into a jug and stir into the mixture. Add the milk, vanilla extract and melted butter. Mix thoroughly and then beat with a wooden spoon for three minutes. Turn the mixture into the prepared tin. Sprinkle the top of the mixture with the chopped walnuts and bake in the centre of the oven for 1 hour 50 minutes – 2 hours. Check the cake is cooked by inserting a skewer into the centre of the cake. If it comes out clean the cake is ready. Leave to cool in the tin for 30 minutes and then turn out on to a wire rack.