Association of Connecticut Fairs, Inc.
Fairfield Processing Corp. (Makers of Poly-fil® products)
Woodstock Agricultural Society, "The Woodstock Fair"

Marcy Goldman's Famous Moist and Majestic Honey Cake

Class 65, Lot 82    |    Print Recipe & Rules

3-3/4 cups King Arthur all-purpose flour
4-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
5 teaspoons cinnamon
3/4 teaspoon cloves
1/2 teaspoon allspice
1 cup canola oil
1 cup honey
1-3/4 cups white sugar
2/3 cup light brown sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 cup warm, strong orange pekoe tea
1/2 cup Coca-Cola ©, bubbles stirred out
1/4 cup fresh orange juice
1/2 cup brewed coffee
1/2 cup sliced almonds


1.  Preheat oven to 350°F. Spray the angel food cake pan very generously with non-stick cooking spray. Line the bottom with lightly greased parchment paper, cut to fit. Stack two baking sheets together and line the top one with parchment paper. Place angel food pan on baking sheets.

2.  For the Cake Batter, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugar, eggs, vanilla, tea, cola, orange juice, and coffee.

3.  Using a strong wire whisk (if mixing by hand) or an electric mixer on slow speed, stir together well to make a thick, well-blended batter, making sure that no ingredients are stuck to the bottom.

4.  Spoon batter into prepared pan. Sprinkle top of cake evenly with almonds.

5.  Bake until cake tests done, that is, it springs back when you gently touch the cake center, 65-80 minutes.

6.  If cake appears almost done but wobbly leave it in the oven, lower the oven temperature to 325°F and let bake 15-20 minutes more as required.

7.  Let cake stand 20 minutes before removing from pan.

Yield: 1 cake

Submit on strong cardboard covered with aluminum foil no more than two inches from edge of cake.

Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.


Class 65, Lot 83
Sponsored by the Association of Connecticut Fairs


  1. Each pie must be a 9-inch (measured at the top inside edge of the dish) Two-Crusted Pie; lattice-top is excluded.
  2. Submit a 3x5-inch card with your recipe, your name and address.
  3. No pre-made or pie mixes will be allowed.
  4. The main ingredient must be apples; however, pies may include other fruits or ingredients.
  5. Failure to adhere to these rules will disqualify the entered pie from the competition.
  6. All pies become the property of the Association of Connecticut Fairs (baking dishes will not be returned).

Overall Appearance 40 pts.
Crust 10 pts.
Flavor 40 pts.
Texture 10 pts.
Total 100 pts.

Raspberry Sour Cream Coffee Cake

Class 4, Lot 28    |    Print Recipe & Rules

1/2 cup (1 stick) unsalted butter,
(plus more for greasing pan)
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups King Arthur all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup raspberries
1/2 cup sugar
2 teaspoons ground cinnamon


1.  Preheat the oven to 350°F. Grease a 9-inch square baking pan with unsalted butter.

2.  In a medium bowl, mix together the butter and sugar until well combined. Add the eggs and vanilla extract and beat until combined.

3.  In a separate medium bowl, whisk together the flour, baking powder and salt. Alternately add the flour mixture and the sour cream to the batter, mixing between each addition.

4.  Pour half of the coffee cake batter into the prepared pan, spreading it into an even layer. Sprinkle half of the topping mixture and half of the raspberries atop the batter then repeat by layering the remaining batter with the remaining topping and raspberries.

5.  Bake the coffee cake for 50 to 60 minutes until a toothpick inserted comes out clean and the center is set. Allow the coffee cake to cool for 5 to 10 minutes in the pan then cut it into 9 pieces.

Yield: 1 cake

Submit 6 pieces on a white paper plate.

Overall Appearance 25 pts.
Following Directions 10 pts.
Texture 15 pts.
Aroma 10 pts.
Flavor 40 pts.
Total 100 pts.

ADULT RECIPE: Chocolate-Raspberry Swiss Roll

Class 65, Lot 84    |    Print Recipe

5 large eggs, separated
1/2 cup plus granulated sugar
1/2 teaspoon pure vanilla extract
1/2 cup King Arthur Flour
1/2 teaspoon salt
4 Tablespoons unsalted butter, melted
2 Tablespoons confectioners' sugar
1-1/2 cups heavy cream
2 teaspoons granulated sugar
1/2 teaspoon pure vanilla extract
Pinch of salt
1/4 cup + 2 Tbsp seedless raspberry jam
8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
1/4 cup milk
1/4 cup sugar
4 Tbsp unsalted butter, room temperature
Raspberries, for garnish


1.  Preheat oven to 350°F. Butter a 10x15-inch jelly roll pan and line it with parchment paper, then butter the paper. In a medium bowl, beat the egg yolks with 1/4 cup of the granulated sugar and the vanilla until fluffy, about 3 minutes. Using a rubber spatula, gently fold in the flour.

2.  In a clean bowl using a clean whisk, beat the egg whites with the salt at medium speed until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar and beat until the whites are glossy. Using a rubber spatula, fold the whites into the yolk mixture until no streaks remain. Quickly fold in the melted butter. Spread the batter in the pan. Bake in the lower third of the oven for 20 minutes, or until golden and puffy. Let cool in the pan on a rack.

3.  Run the blade of a knife around the edge of the cake pan. Dust the cake with the confectioners' sugar and cover with a sheet of plastic wrap and a clean kitchen towel. Top with a cutting board and, holding both the board and pan, invert the cake. Rap the board against the table, then remove the pan and carefully peel off the paper.

4.  In a large bowl, whip the cream with the granulated sugar, vanilla and salt to stiff peaks. Using an offset metal spatula, spread the raspberry jam on the cake. Spread the whipped cream evenly over the jam. Begin rolling up the cake from the long side, as tightly as possible, using the kitchen towel and plastic wrap to help shape the roll. Wrap the roll tightly in the plastic and transfer to a baking sheet. Refrigerate for at least 6 hours or, preferably, overnight.

5.  Put the chocolate in a bowl. In a saucepan, stir the cream, milk and sugar over moderate heat just until the sugar is dissolved. Pour the hot cream over the chocolate; let stand until the chocolate is melted, 3 minutes. Whisk until smooth, then whisk in the butter and let cool slightly.

6.  Discard the plastic wrap and transfer the cake to a rack. Pour half of the chocolate glaze all over the top and sides and spread it evenly with an offset spatula. Spread the remaining glaze all over the cake and refrigerate until set, at least 2 hours. Garnish the top with raspberries. Transfer the cake to a platter, cut into slices and serve.

Yield: 1 cake

Submit the cake, cooled completely, on a disposable plate or cardboard covered in foil.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.

JUNIOR RECIPE: Cinnamon Sugar Donut Muffins

Class 4, Lot 29    |    Print Recipe

1/3 cup butter, softened to room temperature
1/2 cup sugar
1 egg
1 teaspoon vanilla
1/2 cup milk
1-1/2 cups King Arthur Flour
1/2 teaspoon salt
1-1/2 teaspoons baking powder
1/4 teaspoon nutmeg
2 Tablespoons melted butter for topping
Cinnamon sugar mixture


1. Cream butter and sugar until fluffy. Add egg, vanilla, and milk. Stir in dry ingredients until just moistened. Fill greased muffin cups about two-thirds full. Bake at 350°F for about 18 minutes. While still warm, brush tops with melted butter, then roll muffins in cinnamon sugar mixture.

Yield: 10 muffins

Submit on a disposable plate.

Flavor 50 pts.
Overall Appearance 25 pts.
Texture 25 pts.
Total 100 pts.


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