Ledyard Fair Association meetings are open to the public.
Meetings are held on the third Tuesday in the Morgan Barn (on the Fairgrounds)
Association Meetings start at 7:00 p.m.
Board Meetings start at 8:00 p.m.
Member of the Association of CT Fairs
Help support the Ledyard Fair by visiting our sponsors:
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Select "Ledyard Fair" under Charity Name.
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CRANBERRY CHUTNEY COFFEECAKE
Cranberry Chutney Coffeecake
1/3 cup vinegar
1/4 cup sugar
3/4 cup peeled, diced apple
1/8 teaspoon each: cinnamon, ginger, allspice
Dash ground cloves
1/2 cup dried cranberries
(Note: only 3/4 cup of the chutney will be used in coffeecake recipe.)
Cake
8 tablespoons (1 stick) butter
1 cup granulated sugar
2 large eggs
1 cup buttermilk
1 teaspoon almond extract
1 tablespoon baking powder
1 teaspoon baking soda
3 cups all-purpose
1/2 teaspoon salt
3/4 cup cranberry chutney (see recipe above)
1/2 cup blanched silvered almonds, toasted (separated)
Glaze
3/4 cup confectioners' sugar
2 tablespoons milk
1/2 teaspoon almond extract
For the Cranberry Chutney
Combine vinegar and sugar in a medium saucepan. Bring to a boil over medium heat. Add apple and return to a boil. Add cinnamon, ginger, allspice, cloves and dried cranberries. Reduce heat to low. Cook for 25 minutes or until apples are tender, stirring occasionally. Set aside to cool.
Preheat the oven to 350 degrees.
For the Cake
In a large bowl, cream together the butter and sugar. Beat in the eggs, buttermilk, and almond extract. In a separate bowl, mix together the baking powder, baking soda, flour, and salt. Add all at once to the wet ingredients, stirring just to blend.
Grease and flour a 9- or 10-inch tube pan. Spoon the batter into the pan. Spread 3/4 cup of the chutney evenly atop the batter leaving 1/2 inch between pan and chutney. Sprinkle half the toasted almonds evenly over the chutney.
Bake the coffeecake for 55 minutes, or until a cake tester inserted in the center comes out clean. Remove it from the oven. Cool cake 10 minutes and gently run a knife between pan and cake. Remove outer pan and cook cake completely. Remove cake from bottom of pan. Cool cake 20 minutes and gently run knife between pan and cake. Remove cake from pan.
For the Glaze
While the cake is cooling, make the glaze by mixing confectioners' sugar, milk and almond extract. Drizzle the glaze over the cake. Sprinkle remaining toasted almonds over the cake.
Note: Please check www.ctfairs.org for updated recipe information, recipe demonstrations and to keep in touch with other contest bakers.
The following prizes will be awarded at the State contest:
1st Place: $40.00
2nd Place: $35.00
3rd Place: $30.00
4th Place: $25.00
5th Place: $15.00
6th Place: $12.50
7th Place: $10.00
8th Place: $7.50
9th Place: $5.00
10th Place: $5.00
Honorable Mention Ribbons and Consolation Prizes will also be awarded.
