The Land Cookery

Wailyn Mar
Ph: 02 9349 8725

The Land Cookery Competition is sponsored by The Land newspaper. The competition is is open to any person residing in NSW or ACT. Contact your nearest branch for information on the local competition. Entires for the cake decorating section (Section 6) can go straight to State Finals and do not need to go to branch or group competitions. State Finals are held at the Annual Conference in May.

Below is The Land Cookery Schedule, The Land Cookery Recipes and the Donna Latter Chocolate Cake.


Fruit cake tins:  Some being presented in tins which are smaller on the bottom.  We realise it may be difficult to purchase the original straight sided tins but these are much preferred - same size, top and bottom.

Chocolate in fruit cakes: The use of chocolate in fruit cakes is not acceptable for competition.

If a recipe states "sugar", it means white sugar and of course most people prefer to use caster sugar as it dissolves more readily.  If icing sugar or brown sugar are called for, then it will stipulate this in the ingredients list.

‘The Land’ Cookery Schedule 2017/2018


1. This Contest is conducted by the Country Women’s Association of NSW.

2. The Contest is not restricted to members of the CWA; it is open to any person residing in NSW.

3. Entries at branch level to be accompanied by 80 cents entry fee. Entries at state level must be accompanied by the official printed current 2017/2018 coupon which will appear fortnightly in “The Land” newspaper, otherwise they will be disqualified. Each entry requires a separate coupon. Entries must be lodged with the Cookery Officer of a CWA branch and contestants may enter in one branch and one group only. Entries in state finals must be accompanied by the original coupon.

4. Each branch conducts its separate contest at any time that is considered suitable. First and second prize winners must be two different competitors who will then be eligible to enter group semi-finals. This is a competition that is conducted from branch to group and then to state level, branches cannot enter directly into group semi-finals.

5. First prize winners only of group semi-finals are eligible for the state final conducted concurrently with the CWA Annual General Conference. (This does not apply in Section 6).

6. Additional classes, other than those on the schedule, may be included in branch contests, and additional prizes awarded locally, but prize winners in such classes will not compete in the semi-finals or state finals of the contest.

7. Branches and groups will appoint their own judges, BUT judges and stewards for the state finals will be appointed by the CWA State Land Cookery Chairperson.

8. All exhibits entered in this contest (except in Section One, Classes A and B, and Section Seven) may be sold at branch and group level. All exhibits (except Section Six) become the property of CWA at state level.

9. The Judges decisions are absolutely final and not to be questioned or discussed with the judges.

10. The 80 cents entry fee with each entry form, plus proceeds of the sales of entries, and any other monies raised at the same function, shall be sent through group treasurer to CWA State Office NOT “The Land” Office.

11. All entries in the state finals will be displayed and then sold except Section Six. Proceeds of the sale to be added to the Cookery Contest funds.

12. No ring tin is to be used throughout the contest. NO RACK MARKS ON ENTRIES.


14. Owners may purchase their exhibit, if they inform the steward when entering their exhibit at state level.

15. All entries must be accompanied by a filled in CWA approved label, which will be affixed to the product after judging.

16. IMPORTANT All fruit cakes and sultana cakes must be entered uniced. ALL FRUIT CAKES MUST OBSERVE the 250g BUTTER BASIS as standard mixture for size and weight. Tins may be square or round in judging. The method of cutting right through the centre of the cake must be observed. NO CUT CAKE WILL BE ACCEPTED AT STATE FINALS but CAN be entered cut at group semi–finals.

Section 1: Fruit Cakes

Prizes in Class: (a) First $120, Second $80, Third $40

Prizes in Class: (b) First $80, Second $60, Third $40, Total $440

Class (a) Boiled Fruit Cake

Hints to competitor: In the fruit cake, nuts, if used should be cut to a size that will not interfere with the cutting of the cake. Slow baking is necessary to bring out the colour and texture. Size of tin, round or square, is 20 cm.

A suggestion is 250 g butter, 1250 g fruit and 250 g brown sugar.

Points to be looked for in judging: A smooth, even top, well risen and slightly rounded towards the centre, but not peaked. Smooth, even sides with no white patches or blotches on the surface. Browned evenly on sides, top and bottom. Texture should be fine and even, with no holes or tunnels: moist but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Should not be over-flavoured with spices and essence so that the natural flavour of the fruits is lost. No almonds are allowed on top. Your own favourite recipe may be used.

Class (b) Sultana Cake

Hints to competitor: 250 g butter basis is standard mixture for size and weight to be observed. A suggested guide for proportion of fruit and mixture is 250 g butter, 250 g sugar not more than 500 g sultanas. Size of tin can be round or square, 20 cm.

Points to be looked for in judging: Evenly cooked on top, sides and bottom, and light in colour. Texture fine and even with no holes or tunnels, moist, but not heavy or doughy. Fruit should be evenly distributed and a good balance of fruit and mixture apparent. Cherries and peel not acceptable. No almonds allowed on top. Sultanas must not be cut.

Section 2: Butter Cakes

Prizes in Class: (a) First $50, Second $30, Third $20

Prizes in Class: (b) First $50, Second $30, Third $20, Total $200

Important: In judging, the method of cutting right through the centre of the cake must be observed.


Class (a) Moist Coconut Cake

To be cooked in a round 20 cm tin, white glacé icing on top. No decorations. Suggested cake recipe in June 2016 journal. Own recipe may be used.

Class (b) Rainbow Cake

Three layer cake – chocolate: bottom layer, pink: middle layer and vanilla: top layer.  To be cooked in 3 x 20 cm shallow pans.  Buttercream filling (no more than 3 mm thick); pink glacé icing on top only, no decorations. Recipe in June 2017 journal MUST be used.

Section 3: Rhubarb Cake

Prizes: First $40, Second $30, Third $20, Total $90

Cooked in 20 cm tin. Recipe supplied in June 2016 journal MUST be used.

Section 4: Monte Carlos

Prizes: First $40, Second $30, Third $20, Total $90

Six to be presented. Filled with raspberry jam and a plain buttercream icing.  4 cm in diameter, own recipe may be used.

Section 5: Coffee Cake

Prizes: First $40, Second $30, Third $20, Total $90

Cooked in 20 cm tin. Iced on top with coffee icing. Recipe supplied in June 2016 journal MUST be used.

Section 6: Cake Decorations And Sugar Art

Prizes in Class: (a) First $120, Second $80, Third $60. Prizes in Class: (b) First $80, Second $40, Third $20. Prizes in Class: (c) First $80, Second $40, Third $20. Prizes in Class: (d) First $50, Second $30, Third $20. Prizes in Class: (e) First $40, Second $30, Third $20. Prizes in Class: (f) First $40, Second $30, Third $20, Total $820

Class (a) Roses and Jasmine

Champion Class. Exhibit to be no more than 2 tiers, Maximum Board size 45cm x 45cm

Class (b) Dragonflies and Daisies

Single Tier Cake. Board Maximum size 35cm x 35cm

Class (c) Vegetable Garden

Creative Sugar Art—An imaginative & creative piece of sugar work. No cake required. Wooden sticks/skewers used as supports permitted. Maximum Board size 35cmx35cm.

Class (d) Miniature Decorated Cake—Christmas in July

Two (2) or more cakes fit inside a 15cm square. Decorations scaled to size.

Class (e) Open, Sugar Art Plaque—Parsley, Sage, Rosemary and Thyme

Must be displayed on a 25cm x 25cm board with cleats or on stand. Finished plaque must NOT exceed 25cm x 25cm.

Class (f) Novice Section—Fruit and Vegetables

Board maximum size 35cm x 35cm

NOTE: A novice is classified as a decorator who has never won a 1st prize in this particular class or similar class in any competition.

Conditions of Entry for Cake Decorations and Sugar Art (Rules to be enforced)

i. These sections are judged on appearance only. Dummy cakes may be used but must be stipulated when entered.

ii. Wire, tape, tulle, fabric ribbon, braid, cord, stamens and manufactured pillars are permitted.

iii. Manufactured ornaments, flowers, computer imaging, leaves or dried stems MAY NOT BE USED.

iv. Cleats MUSR be attached to the base of the presentation board.

v. NO WIRES may be inserted directly into the cake—a posy pick or substitute is acceptable if the top edge is visible.


$1 entry fee must be paid at State. Entries must be clearly identified in their right class. Entries in this section may be retained by the competitor. Exhibits in this section may be entered directly into the finals and need not pass preliminary judging in Branch or Group contests.

One entry in each class only.

Section 7: Steamed Fruit Pudding

Prizes: First $120, Second $80, Third $60, Total $260

A suggested guide: 250 g butter, 250 g brown sugar and approximately 1250 g fruit basis as standard mixture for size and weight.

Points to be looked for in judging: Fruit evenly cut. Flavour rich and mellow. Should have sultanas, currants, raisins and peel. Dates are allowed but NOT CHERRIES. Should be dark but not overdone. A good shape with no holes and no soggy, wet or mouldy patches.

Section 8: Jam, Pickles & Relish

Prizes in each Class: First $40, Second $30, Third $20, Total $270

Class (a) Rhubarb and Ginger Jam

Recipe in June 2016 Journal must be used

Class (b) Orange Marmalade Fine Cut

Own Recipe may be used (suggested recipe here).

Class (c) Piccalilli Pickles in mustard brine

Own Recipe may be used (suggested recipe here).

IMPORTANT: Unopened jars must be unlabelled at State Conference. Jams, pickles and relish are to be presented in approximately 500g jars. Jars must be correctly labelled at branch and group days only. Commercial tops to be covered with coloured contact. Contestants are advised to retain some unopened jars of the same batch, as jars opened at branch and group contests are not eligible for state finals.

Points to be looked for in judging: Jams, pickles and relish should be of good appearance and colour, and to be softly set. Jam should be set, but not too sticky or watery. Fruit should be well cooked and quite soft, with no particles or crystallisation, mould or fermentation, and not over cooked. Flavour is the deciding factor.

Section 9: Gluten Free Lamington Fingers

Prizes: First $40, Second $30, Third $20, Total $90

Six fingers to be presented, approximately 3 cm x 7 cm each. Recipe in June 2017 journal MUST be used.

Section 10: Chocolate Sponge

Prizes: First $60, Second $40, Third $20, Total $120

Two x 20 cm round cake tins.  Raspberry jam filled for Branch and Group but Group finalist to be sent to State Finals UNFILLED. No icing sugar or dusting allowed on top.

Hints to the Competitor: Layers to be evenly risen, identical in thickness and baking.  Top should be smooth and without sugar spots.  Texture should be fine, delicate and spongy when lightly pressed with fingertips.  Leave Uniced.

Recipe in June 2017 journal MUST be used.

Section 11: Special Section For Young Competitors

Prizes: First $20 (plus award), Second $ 15, Third $10, Total $90

Award Donated by ‘The Land’ Cookery Committee.

Class (a) Chocolate Hazelnut Friands - 18 years and under as of 31 March 2018

Six to be presented. Recipe supplied in June 2016 journal MUST be used.

Class (b) Giant Anzac Chewy Biscuit - 12 years and under as at 31 March 2018

Four to be presented, approx. 8 cm diameter. Recipe supplied in June 2016 journal MUST be used.

Special ‘The Land’ Awards For Branches Judged On Ratio of Members Entries

Branches with 15 members and under with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 16 to 25 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches 26 to 50 members with most entries in Cookery Competition: First $150, Second $75, Third $25, Total $250

Branches over 51 members with most entries in Cookery Competition:

First $150, Second $75, Third $25, Total $250

All entries will be considered but flavour and eating quality will be the deciding factor—except in Section 6.


The Land Cookery Recipes 2017/2018

Download a PDF of The Land Cookery 2017/18 recipes here.

Coconut cake—Section 2, Class A

Suggested recipe only

125 g butter
½ teaspoon coconut essence
1 cup castor sugar
2 eggs
½ cup desiccated coconut
1 ½ cups self raising flour
⅓ cup milk mixed with 300ml carton sour cream


Grease a 20cm round cake tin, line base with baking paper.

Cream butter, essence and sugar in bowl until light and fluffy. Beat in the eggs, one at a time. Stir in half the coconut and sifted flour with half the mixed sour cream and milk, then stir in remaining ingredients until smooth. Pour mixture into prepared tin. Bake in moderate 180°C oven (or 160°C fan forced) for about 1 hour. Stand for 5 minutes before turning out to cool.

Ice with a white glacé icing, no decorations.

Rainbow Cake (traditional)—Section 2, Class B

Traditional rainbow cake CWARecipe MUST be used

225g butter, softened
440g (2 cups) caster sugar
6 eggs
450g (3 cups) plain flour
2 tsp cream of tartar
1 tsp bicarbonate of soda
Pinch of salt
185 ml (¾ cup) milk
½ tsp lemon essence
Few drops red food colouring
½ tsp vanilla essence
2 ½ tablespoons cocoa dissolved in 2 tablespoons boiling water

Buttercream Filling:

125g butter, softened
185g (1 ½ cups) icing sugar
½ tsp vanilla essence
Milk to get a fluffy consistency

Plain Pink Glacé Icing—for top only

Preheat oven to moderate—180°C. Grease three round 20cm cake tins and line base of each.

Cream butter and sugar together, add eggs one at a time. Sift dry ingredients and gradually add to the butter mixture alternately with the milk. Mix well.

Divide the cake mixture into three similar sized bowls. To the first add the lemon essence. To the second add a few drops red food colouring. To the final third add the vanilla essence and the cocoa & water.

Bake the three cakes for about 30–35 minutes or until done. Cool 5 minutes and turn out onto tea towel covered wire racks.

To make the buttercream filling, beat butter until fluffy and white. Add the icing sugar and vanilla and beat to a spreadable consistency with the milk.

To assemble, place chocolate layer on the bottom, then pink and then white—with buttercream between each layer. Ice the top only with a pink glacé icing, making sure you don’t go over the edge.

Rhubarb Cake—Section 3

Recipe MUST be used.

60g butter (unsalted)
1 ½ cups (firmly packed) brown sugar
1 teaspoon grated lemon rind
2 eggs lightly beaten
1 teaspoon vanilla
1 cup self raising flour
1 cup plain flour
1 teaspoon cinnamon
1 cup sour cream
4 cups Rhubarb (sliced 1cm pieces)
⅓ cup brown sugar extra
1 teaspoon cinnamon extra


Grease and line a 20cm round tin.

Cream butter, sugar and lemon rind until fluffy (about 3-4 minutes). Beat in eggs and vanilla, fold in flours, spices alternately with sour cream and rhubarb.

Pour mixture into tin. Combine extra brown sugar and cinnamon and sprinkle over mixture. Bake in 180°C oven for about 40 minutes (conventional oven) or bake in 160°C oven for 50 minutes (fan forced oven) or until cooked.

Monte Carlos—Section 4

Use your own recipe.

Coffee Cake—Section 5

Recipe MUST be used

125g butter
½ cup brown sugar (firmly packed)
1 tablespoon golden syrup
1 teaspoon vanilla
2 eggs, lightly beaten
250g self raising flour
¼ teaspoon nutmeg
¼ teaspoon cinnamon
¼ cup milk +2 tablespoons coffee essence


Cream butter, sugar and golden syrup until light and fluffy.

Add vanilla then gradually beat in the eggs.

Fold in sifted dry ingredients alternately with milk and coffee essence.

Place mixture in a well greased 20cm tin, bake in 190°C oven for about 50 minutes or until cooked.

When cold, ice with a coffee glacé icing. Use your own recipe for icing.

Rhubarb and Ginger Jam— Section 8, Class A

Recipe MUST be used

60g fresh green ginger, bruised
1.5 kg sugar
1.5 kg rhubarb, chopped.
250g crystallised ginger, chopped

Place ginger in a piece of muslin and tie with a piece of string to enclose.

Combine sugar and rhubarb in a large bowl, mix well. Add muslin bag of ginger and leave to stand overnight.

Next day, transfer mixture to a large saucepan and bring to the boil, stirring.

Continue to cook until setting point is reached. Remove from heat, take out the muslin bag of ginger and add crystallised ginger. Mix well, bring back to the boil for 1 minute.

Pour into warm sterilised jars and seal immediately. This jam can be eaten at once, but the flavour improves after 2 weeks.

Makes approximately 2kg.

Orange Marmalade—Section 8, Class B

Suggested recipe only; your own recipe may be used

Taken from CWA Cook Book

Each fruit must be quartered and finely shredded with a very sharp knife. To each measure of shredded fruit allow 3 measures of water. (for example to 100g of finely cut fruit use 300ml of water.)

Place in preserving pan and set aside to soak for 24 hours.

Set the preserving pan on the stove and let come to the boil, boil for 10 minutes. Again, set in a cool place for 24 hours. Measure the mixture and to every 1 cup of pulp allow 220grams (1 cup) sugar and at the last add 1 cup more of sugar. Put on the stove and cook until it jells.

Piccalilli Pickles in mustard brine— Section 8, Class C

Suggested recipe only; your own recipe may be used

Vegetables ingredients

2 litres water
100g plain salt
300g small zucchini, halved lengthwise
1 fennel bulb, sliced ½ cm thick
½ small cauliflower, broken into small florets
1 red capsicum, seeds removed, sliced ½ cm thick
300g green beans, sliced in half

Mustard Sauce ingredients

300ml white wine vinegar
300 ml malt vinegar
100g castor sugar
2 teaspoons yellow mustard seeds
1 teaspoon ground turmeric
2 teaspoons dry mustard powder
1 teaspoon ground ginger
20g corn flour
3 tablespoons cold water

Vegetables method

Put water and salt in a large bowl and stir to dissolve. Add vegetables and cover with a plate to keep them under the brine. Leave for about 8 hours. Drain and rinse the vegetables to remove the salt. Drain again

Mustard sauce method

Put the two vinegars, caster sugar and the mustard seeds in a large saucepan. Bring to the boil then add the vegetables. Cook for 4-5 minutes until only just cooked with a little crunch left in them. Lift out with slotted spoon and set aside.

Combine turmeric, mustard powder, ginger and corn flour in a bowl. Add cold water and stir to make smooth paste. Stir in ¼ cup of the hot cooking liquid. Pour into saucepan whisking constantly. Bring to the boil and simmer 3-4 minutes to thicken and cook out the corn flour. Add the vegetables to the hot sauce and stir to combine well.

Spoon the pickle into warm sterilized jars and seal. Store in cool place and refrigerate once opened.

Gluten Free Lamington Fingers—Section 9

Recipe MUST be used

Cake Mixure:

175g (1 ¼ cups) gluten-free plain flour
2 ½ teaspoons gluten-free baking powder
165g (¾ cup) caster sugar
125g butter at room temperature, cubed
2 eggs, room temperature
80ml (⅓ cup) milk
2 teaspoons vanilla essence

Chocolate Icing & Coconut Coating:

500g (4 cups) pure icing sugar
55g (½ cup) cocoa
150ml water
½ teaspoon vanilla essence
180g (2 cups) desiccated coconut, to coat

1. Preheat oven to 180°C (160°C fan forced). Grease 20cm x 30cm shallow cake tin, line base and two long sides with one piece of baking paper.

2. Put the flour, baking powder, sugar, butter, eggs, milk and vanilla in a large bowl. Use electric mixer to beat on low speed until combined.

3. Increase speed to medium and beat for three minutes or until the mixture is well combined and very pale in colour. Spoon the mixture into the lined tin and spread evenly. Lightly tap the tin on the bench top to get rid of air bubbles.

4. Bake for 20 minutes or until cooked when tested with a skewer. Leave to cool in the tin for about 5 minutes then turn out onto a tea towel covered wire rack to cool completely.

5. Prepare Chocolate Icing: Sift icing sugar and cocoa into a medium bowl and add boiling water and vanilla, and stir until smooth. Consistency should be of pouring cream.

6. Trim the edges of the cooled cake with a sharp serrated knife then cut cake into fingers approximately 3 cm x 7 cm each.

7. Spread coconut on to a tray. Rest cake portion on a fork and dip into the chocolate icing and then spoon the coconut over the top and sides to completely coat (if icing becomes too thick to handle, add a little boiling water). Place on a wire rack and repeat.

Chocolate Sponge Cake—Section 10

Recipe supplied here must be used

Raspberry jam filled for branch and group only. Comes to state unfilled. No icing sugar or dusting allowed on top.


1 tablespoon butter
2 tablespoons cocoa powder
2 tablespoons boiling water
4 eggs
¾ cup (165g) sugar
1 cup (150g) self-raising flour

Preheat oven to moderate—180°C. Grease two 20cm round cake tins and line bases with baking paper.

Melt the butter, add cocoa and mix. Stir in boiling water and put aside to cool.

Whisk the eggs and sugar together in a bowl until pale and creamy, about 10 minutes. Gently fold in sifted flour and lastly fold in the cocoa mixture.

Divide mixture equally between the prepared tins. Bake for 20 minutes or until firm to the touch. Cool on a wire rack on top of a tea towel so as not to get rack marks.

Chocolate Hazelnut Friands—Section 11, Class A

Recipe MUST be used

100g butter
100g packet ground hazelnut meal
1 ½ cups icing sugar, sifted
½ cup plain flour, sifted
5 egg whites
¼ cup chocolate hazelnut spread


Preheat oven to 180°C. Lightly grease a friand tray (approx 7cm x 3-4cm high)

Melt butter in a medium saucepan over low heat, cook gently for 10 minutes until golden. Cool.

Place ground hazelnut meal, sugar and flour in a mixing bowl; stir well to combine. Add egg whites, hazelnut spread and browned butter, mix well to combine.

Divide mixture equally between holes in the prepared pan.

Bake for 20-25 minutes until friands are cooked.

Cool on a towel covered wire rack.

Giant Anzac Chewy Biscuits—Section 11, Class B

Recipe MUST be used

1 cup plain flour
1 ½ teaspoon ground cinnamon
1 ⅓ cups plain rolled oats
1 cup desiccated coconut
½ cup caster sugar
¼ cup (firmly packed) brown sugar
125g butter, cubed
¼ cup golden syrup
2 tablespoons water
1 teaspoon bicarbonate of soda


Preheat oven to 150°C. Line a baking tray with non stick baking paper.

In a medium sized bowl, sift together the flour and cinnamon. Add rolled oats, caster sugar, brown sugar and coconut; mix well.

Combine butter, golden syrup and water in a small saucepan and stir over low–medium heat until the butter melts and the mixture is well combined. Remove from the heat and stir in bicarbonate of soda.

Add immediately to the dry ingredients and use a wooden spoon to stir until well combined.

Roll 2 tablespoons portions of mixture into balls and place on the lined tray about 5cm apart. Use your fingers to flatten each slightly (until they are about 1cm thick) and bake in the preheated oven for 16 minutes.

Remove from the oven and set aside for 5 minutes to cool slightly before transferring to a wire rack to cool completely.

Donna Latter's Chocolate Cake


125g butter

1 ¾ cups self raising flour

1 ¼ cups caster sugar

½ teaspoon bicarbonate soda

2 eggs

1 cup milk

2 tablespoons cocoa


1.    Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.

2.    Grease & line a 20cm tin (round or square).

3.    Pour the mixture into the tin. Bang the tine slightly to even out the mixture.

4.    Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.

5.    TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.

6.    When cool, ice on top with chocolate icing.



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