Rock Cakes
Transport your taste buds to a classic British teatime with these delightful Rock Cakes—crumbly, golden mounds bursting with the natural sweetness of dried mixed fruits and a hint of warm spice. This easy recipe combines pantry staples like all-purpose flour, granulated sugar, and butter, with aromatic mixed spice (or cinnamon) and luxurious vanilla extract for a comforting, home-baked treat. With a quick 15-minute prep time, these rustic, lightly sweetened cakes are perfect for novices and seasoned bakers alike. Serve them warm or at room temperature, paired with a steaming cup of tea for the ultimate cozy experience. Whether you're hosting an afternoon tea or craving a simple yet nostalgic dessert, these Rock Cakes are guaranteed to please!
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Recipe Information
Ingredients
- 225 grams all-purpose flour
- 100 grams unsalted butter (cold, diced)
- 75 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground mixed spice (or cinnamon)
- 0.25 teaspoons salt
- 150 grams dried mixed fruits (raisins, sultanas, currants, or candied peel)
- 1 whole large egg
- 1 tablespoon whole milk
- 0.5 teaspoons vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper.
In a large mixing bowl, sift together the flour, baking powder, mixed spice, and salt.
Add the diced cold butter to the bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Stir the sugar and dried mixed fruits into the bowl, ensuring the fruits are evenly distributed.
In a small bowl or jug, beat the egg, milk, and vanilla extract together until combined.
Make a well in the center of the dry ingredients, and pour in the wet mixture. Gently mix everything together with a fork or wooden spoon. The dough should be slightly sticky but hold its shape.
Using two spoons, scoop and drop rough mounds of dough onto the prepared baking tray. Leave some space between each mound to allow for slight spreading during baking. Aim for around 10-12 cakes.
Bake in the preheated oven for 12-15 minutes, or until the cakes are golden brown and firm to the touch.
Remove the tray from the oven and let the rock cakes cool slightly before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with a hot cup of tea. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 54.5 g | 272% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 374.4 g | 136% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 174.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 200 mg | 15% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1495 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
