Sioe Cilycwm Show – 2017

The Cilycwm show takes place on Monday 28th August 2017 on Erryd fields.

You can download the programme – please click here.


  • 1lb Sugar
  • 2oz Honey
  • 2oz Butter
  • 1⁄4 pint milk

Prepare greased tin approx 7in square. Put all ingredients into a heavy based pan. Bring slowly to the boil, stirring all the time. Cover and boil for 2mins. Uncover and boil gently for approx 15mins and soft ball stage is reached (a little dropped into cold water will form a soft ball 120°C/240°F). Stand pan on cold surface for 5mins. Beat mixture until it starts to thicken then pour quickly into tin. Mark into squares as it cools. Cut when cold.


  • 8 fl oz clear honey + 3 tablespoons
  • 3oz butter
  • 120z plain wholemeal flour
  • 1tsp bicarbonate of soda
  • 2oz chopped mixed peel
  • 3tbsp fresh milk
  • 1oz flaked almonds
  • 1tsp ground mixed spice
  • 2oz glace cherries halved
  • 3 eggs
  • Grated rind of 1 large lemon


 Preheat oven to 180°C/350°F/Gas mark 4. Grease a20cm/8in square cake tin and line with baking parchment. Pour the honey into a saucepan add the butter and heat gently. Stir until blended. Sift the flour, spice and bicarb into a large bowl add cherries and peel. Beat the eggs and milk together and stir into the honey along with the rind. Pour mixture into the dry ingredients. Turn mixture into the tin and sprinkle with the flaked almonds. Bake for 1 1/4hrs. When cooked use a skewer to prick the top of cake and spoon over the rest of the honey

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