What a funny name these lovely simple cakes have. I'm sure they get their name from the fact they are suppose to resemble rocks in appearance and not because they are rock hard! Anyway, rock cakes are probably the first thing I ever cooked, certainly as far as I remember.
As my dad was a baker, my mum never made cakes at home. Although mum was not much of a cook (I get that from my dad) she did make fantastic pastry and a mean Yorkshire pudding.
I still can not make Yorkshire pudding as good as hers.
Perhaps because at the time I was too young to be allowed into the bakery itself, the first time I remember baking anything was for a Brownie badge. I can still picture the kitchen in Brown Owl's house and the end results, but for the life of me can remember who it was that taught us how to make them.
Every now and then I make them again, just because they are so quick and simple to make, and taste good.
Somewhere between a a scone and a cookie, they take just 10 minutes or so to weigh up all the ingredients, mix and shape.
Then into the oven for about 15 minutes to bake. Ideal for when you want a quick tasty treat or, in my case, a trip down memory lane.
Traditionally made with sultanas and mixed peel, I have given these ones a more modern twist by adding dried cranberries and blueberries.
Perfect with a cup of tea. Knock up a quick batch yourself or, if you have little ones, get them to give you a hand.
If you don't eat them all straight away they will keep a day or two in an airtight container.
Rock cakes
Ingredients
- 225 g plain flour
- 2 teaspoon baking powder
- 125 g butter diced
- 75 g golden caster sugar
- 125 g dried fruit e.g. cranberries sultans, currants, dried blueberries, raisins or mixed peel
- 1 teaspoon mixed spice
- 1 egg
- 1-2 tablespoon milk
- demerara sugar or golden granulated to sprinkle
Instructions
- Preheat the oven to 190℃ /170℃ fan/gas mark 5. Lightly grease a baking sheet.
- Sieve the flour, baking powder and spice into a mixing bowl.
- Add the butter and rub in until the mixture resembles fine breadcrumbs.
- Stir in the sugar and dried fruit. then make a well in the centre
- Beat the egg with 1 tablespoon of the milk and add to the bowl. and mix to form a fairly stiff mixture adding the extra tablespoon of milk if required,
- Drop spoonfuls of the mixture onto the baking sheet. sprinkle with demerara or granulated sugar.
- Bake for 15-20 minutes until pale golden. allow to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Mumtaz
Oh wow.. these really hit the spot. After reading about these rock cakes and looking at your recipe i felt so nostalgic. Brought back so many memories of home economics in school and had to try them. With just one bite my face said it all. I was so happy with them. Definitely will be my go to recipe for the future. Thank you very much Jacqueline x
Jacqueline Bellefontaine
What a lovely review thank you.Im so glad you enjoyed the rock cakes and they bough back happy memories for you. Hope you continue to enjoy them and find more recipes to enjoy on the site.
Stu
Easy to follow recipe for a Dad and his 7 year old. They are light and tasty and have been approved by my wife and the other kids! Thankyou.
Jacqueline Bellefontaine
Excellent so good to have a dad baking with the kids too and pleased the whole family got to enjoy the results.
Marilyn Pritchard
I find making rock cakes very therapeutical and have tried many recipes but this recipe is the best so far and so easy.
Jacqueline Bellefontaine
It's amazing how something so simple and easy to make can taste so good. So pleased you like the recipe. I find all baking very therapeutic and best of all you get to taste the spoils 🙂
Lily
Just found your recipe on line and I only have plain flour so I made my rock cakes and I must say they are mouth watering my husband had one as soon as they cooled down, your recipe made 12.
I have put your recipe in my book as I won’t be using SR flour any more, thank you so much looking forward to more nice recipes.
Jacqueline Bellefontaine
So pleased you liked them Lily for more baking recipes you might want to check out my baking blog Only Crumbs Remain
Susan Mahoney
Easy and clear recipe I usually use self raising flower but didn't have any and can't get due to lockdown but rock cakes turned out very good thank you .
Jacqueline Bellefontaine
Pleased you like it. I often use self rasing flour too but tend to make my recipes with plain as self-raising flour is not available in all countries.
Heather Campion-Bye
How refreshing to see a clear and easy recipe for those of us who don't have much time.
Thank you so much Jacqueline.
I am in remission from aggressive breast cancer and easily adapt your recipe to suit my dietary restrictions.
Jacqueline Bellefontaine
Thank you Heather for taking the time to comment, delighted that you find my recipes clear and easy, that is my aim. Cooking should always be fun and Im glad you enjoyed them.
So pleased that you are in remission from cancer that must have been tough. Good luck and I hope you continue to enjoy Recipes Made Easy. Best wishes Jacqui x