British Rock Cakes Recipes

TRADITIONAL ROCK CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
• Sift the flour and baking powder into a large bowl.
• Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and dried fruit and mix so all ingredients are well incorporated.
• Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
• Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
• Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!

ROCK CAKES OLD FASHIONED RECIPE

Steps:

• Preheat Oven to 190°C /170°C fan/ 375°F.Add flour, salt, baking soda and mixed spices into a bowl
• Add sugar and mix all together
• Add butter and rub together using fingertips into the dry cake mix
• It should resemble breadcrumbs
• Add sultanas
• Stir through
• Whisk milk and egg together in a separate bowl
• Add the whisked egg and milk to the rock cake mixture
• Use a fork to mix well together until moist and sticky
• Separate into 9 even-sized cakes use a fork to rough up the cakes a little.
• Leave space between each rock cake as they will grow during cooking! Cook in preheated 190°C /170°C fan/ 375°F oven for 15-20 minutes until golden.
• Remove from oven, it is normal for them to still feel a bit soft at this point. They will firm up whilst cooling!
• Once cool enough to touch with hands, transfer to a wire rack to allow to cool further.
• Sprinkle with extra sugar.
• Eat whilst still warm, or allow to cool then store in an airtight container until ready to eat.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.