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Rock Cakes Recipe
Traditional buns containing fruit and spices, made with a stiff dough, so they hold their rocky shape.
They are very easy to make.
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For 10 individual cakes:
3 oz/90gr cold Butter, cut into small pieces
8 oz/240gr Plain White Flour
1 teaspoon/5ml Baking Powder
¼ teaspoon/1 gram Salt
3 oz/90gr Caster Sugar
¼ teaspoon/1 gram of ground Allspice
¼ teaspoon/1 gram of Nutmeg (freshly grated if possible)
2 oz/60gr Currants
3 oz/90gr Sultanas
1 oz/30gr Mixed Peel – finely chopped
the juice of half a Lemon
1 medium Egg, mixed with a dessertspoon (10ml) of water or milk
Equipment needed: a baking tray very-lightly greased with butt then sprinkled with flour, and excess being shaken off.
Heat your oven to 400F/200C.
Mix the flour, baking powder and salt into a big bowl - using a sieve if you have one, as this adds air to the flour and makes lighter cakes.
Mix the cold butter in with your finger tips, until it resembles breadcrumbs.
Mix in the sugar and spices, then the dried fruit & fruit peel.
Stir in the lemon juice, followed by enough egg mixture to make a dough - stiff enough to hold its shape.
Put the the mixture in 10 little blobs - as separated as possible - on your baking tray and bake for 20 minutes.
Cool and serve.