Nuts about rock cakes

    35 min

    I felt it was time for a revival! Rock cakes are awesome, right? You don’t need anything on them or with them, they stand alone as a delicious little cake, full of flavour and, as my memory serves me, satisfying. Traditional recipes has mixed spices and mixed fruit & peel. My own version has just raisins, a small amount of nutmeg, a good dose of cinnamon, some cherries and my own unique addition, a sprinkling of mixed chopped nuts to give them a bit of edge. They’re great, don’t stray too far from tradition and are easy to make.

    TheBattlingBaker

    Gloucestershire, England, UK
    8 people made this

    Ingredients
    Makes: 12 rock cakes

    • 350g plain flour
    • 2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 175g light brown soft sugar
    • 1/4 teaspoon nutmeg
    • 1 1/2 teaspoons ground cinnamon
    • 75g raisins
    • 12 glace cherries, chopped
    • 30g chopped mixed nuts
    • 175g Stork® margarine or unsalted butter
    • 1 large egg
    • 1 to 2 tablespoons milk, as needed
    • demerara sugar to sprinkle

    Method
    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 190 C / Gas 5. Line a baking tray with non stick greaseproof paper.
    2. Sift flour, baking powder and salt into a large mixing bowl. Add in the sugar, nutmeg and cinnamon and stir thoroughly ensuring that any lumps of sugar are broken up.
    3. Add the egg and stir. This will bind the ingredients and start to form a stiff mixture. You will need to add 1 tablespoon of milk. You’ll need to judge whether you need to add a second. If it’s too stiff you won’t be able to “fork” it onto the baking sheet so let that be your guide.
    4. Get a good forkful of the mixture and “plonk” it onto the baking tray, spacing them out. Allow about 3 to 4cm between each one. You should be able to get 12 rock cakes out of this mixture. You don’t need uniformity of shape, a spikey mound is fine. Sprinkle a little demerara sugar on each to give a crunchy topping.
    5. Bake in the centre of your oven until golden brown, 20 to 25 minutes. Remove and transfer to wire rack to cool completely.

    Tip

    These will keep in a cake tin for 2 to 3 days. They won’t last that long!

    See it on my blog

    The Battling Baker

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