Sherry, time is key to cake success
THERE are no secret ingredients to Helen Goebel's fruitcake as she uses the same recipe as all the other contestants in the show circuit.
There are a few techniques that she believes has given her the winning edge to take out first at this year's Kyogle Show and also first at the zone competition at the Lismore Showground recently.
"I make the cake two to three weeks before the show," she said.
"It helps with the flavour and I use cream sherry instead of brandy, which are the two choices in the recipe." Last year Ms Goebel won best fruitcake in the Kyogle Show but only got third in the zone.
"Now I will be making a cake for the Royal Easter Show next year," she said.
Ms Goebel said you have got to love cooking to be able to make a good fruitcake as it takes time to prepare.
"I have worn out my favourite bowl where it's cracked and you can see through it - and it's Tupperware," she laughed.
Ms Goebel has been cooking since she was in school.
"The cake I made for the zone competition took me three days to make after I'd cut up all the fruit and cooked it," she said.