S T A T E W I D E
C O N T E S T S
2016 KING ARTHUR FLOUR BAKING CONTESTS
OPEN TO: Boys & Girls ages 5-15, Adults 16 and up
PRIZES:
Adult
1st place: $75 gift certificate to the Baker’s Catalogue
2nd place: $50 gift certificate to the Baker’s Catalogue
3rd place: 9 x 13” Baking Pan
Junior
1st place: $50 gift certificate to the Baker’s Catalogue
2nd place: $25 gift certificate to the Baker’s Catalogue
3rd place: 8” Square Brownie Pan
All winners will also receive a beautiful ribbon.
RULES:
1. Pre-entry is required and is due as follows: received by September 1st.
2. Exhibitor must bring the opened bag of King Arthur Flour or submit a UPC label
from the flour bag when he/she submits the entry.
3. Entry must follow the designated recipe:
a. For the Junior entry, the recipe for Double Chocolate Banana Bread (Class 4, Lot 29)
must be used exactly as it appears in the Premium Book.
b. For the Adult entry, the recipe for Gingerbread Bundt Cake (Class 65, Lot 84)
must be used exactly as it appears in the Premium Book.
4. All entries must be submitted in/on a disposable container for judging.
5. Judging will be based on the following criteria:
a. Flavor
50 points
b. Overall Appearance
25 points
c. Texture
25 points
TOTAL
100 points
6. Failure to follow the rules may result in disqualification.
49
S T A T E W I D E
C O N T E S T S
ADULT KING ARTHUR FLOUR
BAKING CONTEST – CLASS 65, LOT 84
RECIPE: GINGERBREAD BUNDT CAKE
(adapted from kingarthurflour.com)
INGREDIENTS
Cake:
2-1/2 cups King Arthur All-Purpose Flour
2-1/2 teaspoons ginger
1-1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
3/4 cup unsalted butter, at room temp.
1-1/2 cups dark brown sugar, packed
2 large eggs
1/2 cup molasses
1 cup water
Glaze:
1/3 cup water
1/4 teaspoon ginger
1/4 teaspoon cinnamon
3/4 cup granulated sugar
DIRECTIONS:
1. Preheat the oven to 350°F. Lightly grease a 12-cup bundt-style pan.
2. In a large bowl whisk together the flour, spices, salt, baking soda, and baking
powder. Set aside.
3. In a separate bowl, beat together the butter and sugar until fluffy.
4. Add the eggs one at a time, beating well and scraping the bottom and sides of
the bowl after each addition. Stir in the molasses.
5. Add the flour mixture in three additions alternately with the water, starting and
ending with the flour. Mix just until smooth.
6. Pour the batter into the prepared pan, smoothing the top.
7. Bake the cake for 55 to 65 minutes, or until a cake tester inserted into the center
comes out clean.
8. While the cake is baking, make the glaze by stirring together the water spice and
sugar. Set aside.
9. Remove the cake from the oven, cool it in the pan for 10 minutes, then turn it
out onto a rack.
10. Brush the cake with the glaze, and allow it to cool completely before serving.
Yield: One 12” cake
Submit the cake with glaze, cooled completely, on a disposable plate or cardboard
covered in foil.
51