First in fruitcake
Excitement is building as each Show Society competes
FIRST place at the Ekka for her dark, rich fruitcake is Gaileen Davison’s dream – even though she doesn’t like fruitcake.
Ms Davison’s cake for the Ekka is already baked and awaiting delivery, but she was thrilled to contest the Burnett sub-chamber final after gaining second place at the Bundaberg Show.
She earned her spot in our final because Bundaberg’s winner had also placed first in Maryborough and contested that regional final.
“It’s taken me 20 years to get this far,” said Ms Davison.
She learned from Margaret Kemp how to ice and decorate fruitcakes for weddings, she said, and so started entering fruitcakes in the Bundaberg Show.
“There used to be a novice fruitcake section and I won it about 20 years ago,” she said.
That was incentive enough to continue entering with the same recipe, but she learned how to improve the cake from judges and friends.
“I would give people pieces of the cake to eat and would ask them for comments,” she said.
Presentation was important, with a flat top and edges, and specific height and length to be measured with a ruler.
For texture, the fruit needs to be cut up well, and for taste and moisture, the fruit has to be soaked in rum – Bundaberg rum, preferably.
“The longer you leave it, the better (the rum) soaks in,” Ms Davison said.
Fruitcake judge Anne Kenny said Ms Davison’s winning cake exemplified “everything we asked it to do”.
“It needs to have a nice, clean edge, a smooth top, fruit well-distributed, a nice, dark, rich colour and be baked well,” Ms Kenny said.
DELICIOUS: Gaileen Davison’s cake for the Ekka is already baked and awaiting delivery.