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An organization I volunteer for is planning to host a fruitcake recipe contest this December. (No kidding!)
We are trying to define our categories: so far we have bake vs.no-bake, and liquor vs. no liquor. I am thinking there should be no more categories. We are not sure how many entries we will have.
We are asking for fruitcakes to be entered like this: enter one for show, and a small, muffin-sized one for the judging. The intact one will be......what? auctioned? donated to a food bank?
What criteria should we use to judge? Obviously we are using taste, texture, presentation. What else? And how does one measure this?
We have 2 judges and are looking for a 3rd. Hoping to get a local politician or school official/ celebrity -type.
And no, I do not like fruitcake! That is why I need help with this. Thanks to all you great bakers out there!
I am delighted at so many responses to my question, I was afraid no one would really care. I had posted this earlier on another cooking website and got some responses too, which is why I have categories and judging criteria--I truly didn't know where to start!
Genespark, I love the story about the cake being prepared and eaten at anniversary dates. I may add some "flavor" to the contest by having a recitation of the traditions surrounding the uses of fruitcake.
Tandjay, isn't that a strudel? My grandma used to make a recipe like what you described in another topic, minus the mincemeat. Maybe she called it strudel to get us to eat it..... If you say it is the best, I believe you. A friend of mine is a great cook, I will pass the recipe along to her.
Thanks to all! If there are other suggestions, keep them coming!