Introduction and Getting Started

There’s just something so comforting about old-fashioned, simple bakes—and Traditional Rock Cakes are the perfect example of that! 🍪✨ These little beauties are crunchy on the outside, soft and fruity on the inside, and packed with nostalgic charm. If you’ve never tried rock cakes before, you’re seriously missing out on one of the easiest and tastiest British tea-time treats around.

I remember my gran baking these when I was little. They weren’t fancy, but they were made with so much love. She’d pile them high on a plate, still warm from the oven, and we’d sit with a cup of tea (or a glass of milk for me!) and devour them faster than she could make them.

The best part? Rock cakes are meant to be rustic and imperfect. No stressing over perfect shapes or fancy decorations here. Just a few simple ingredients, a little mixing, and you’re moments away from a tray of golden, crumbly deliciousness.

Ready to bake some memories? Let’s get started!

Ingredients

225g self-raising flour

100g butter, cubed
75g caster sugar
100g mixed dried fruit (raisins, sultanas, currants)

1 egg, beaten
2 tbsp milk
½ tsp ground mixed spice (or cinnamon, if you prefer)

2 tbsp demerara sugar (for sprinkling)

Step-by-Step Instructions

Step 1: Preheat the Oven
First, get your oven preheated to 180°C (fan)/200°C/400°F. Line a baking tray with parchment paper.

Step 2: Rub in the Butter
In a large mixing bowl, rub the butter into the self-raising flour with your fingertips until the mixture looks like fine breadcrumbs. It should feel light and airy, not heavy or greasy.

Step 3: Add Sugar and Spice
Stir in the caster sugar and ground mixed spice. This gives the rock cakes that lovely, subtle sweetness and a hint of warm spice.

Step 4: Mix in the Dried Fruit
Toss in your mixed dried fruit and give everything a good stir. Make sure the fruit is well distributed so every bite has a bit of juicy goodness.

Step 5: Add Egg and Milk
Pour the beaten egg and milk into the mixture. Gently stir it all together until you get a sticky dough. (It should look rough and lumpy—that’s exactly what you want!)

Step 6: Shape the Rock Cakes
Using a spoon (or your hands if you’re feeling brave!), drop heaping dollops of dough onto your prepared baking tray. Leave some space between them—they’ll puff up a bit in the oven.

Step 7: Sprinkle with Demerara Sugar
Sprinkle a little demerara sugar over the tops. This step gives the rock cakes an extra bit of crunch and sparkle once baked.

Step 8: Bake!
Bake the rock cakes for 15–20 minutes, until they’re golden brown and just firm to the touch. Your kitchen will smell amazing!

Tips and Finishing Touches

Here’s a little secret—rock cakes aren’t just about taste; they’re about texture too. You want that perfect balance of crumbly edges and tender middles. Here’s how to nail it every time:

Don’t overwork the dough. The less you mix, the lighter the cakes will be.
Customize your fruits! Swap in dried cranberries, chopped apricots, or even chocolate chips if you fancy a twist.
Add a little zest. A touch of orange or lemon zest mixed in gives a fresh, zingy note.

Make them a little richer. If you like, you can add a splash of vanilla extract to the wet ingredients.

Storing Your Rock Cakes

Freshly baked: Rock cakes are best eaten on the day they’re made (while still a little warm—dreamy).
Short-term storage: Store them in an airtight container at room temperature for up to 2 days.

Freezing: Yes, you can freeze them! Pop cooled cakes in a freezer bag and thaw when you’re ready for a treat.

FAQs and Conclusion

Frequently Asked Questions

Q1: Can I make rock cakes without mixed spice?
Absolutely! You can leave it out or swap it for cinnamon, nutmeg, or even just a splash of vanilla.

Q2: Can I use plain flour instead of self-raising flour?
You can—just add 2 teaspoons of baking powder to the plain flour to get that lift.

Q3: How sticky should the dough be?
It should be sticky but still scoopable. If it feels too dry, add a tiny splash of milk.

Q4: What’s the best way to serve rock cakes?
They’re perfect on their own or with a little butter spread inside. Enjoy them with a nice cup of tea or coffee!

Q5: Can kids help make these?
Definitely! Rock cakes are perfect for little hands because they don’t need to be perfectly shaped.

Q6: How do I know when they’re done baking?
They should be golden brown and slightly firm to the touch—no wet dough sticking to your finger.

Q7: Can I make mini rock cakes?
Sure! Just spoon out smaller dollops and reduce the baking time slightly (around 10-12 minutes).

Conclusion

And there you have it—the ultimate guide to baking Traditional Rock Cakes! 🍪✨ They’re rustic, easy, and just bursting with that old-school charm. Whether you’re baking for a cozy family tea, packing them into lunchboxes, or just craving a little homemade comfort, rock cakes are always a good idea.

If you give this recipe a try, I’d love to hear what you think! Did you stick with classic fruit, or add your own special twist? Drop a comment and let’s swap stories (and maybe a few more favorite recipes too)!

Happy baking, my friends! 🌟

Traditional Rock Cakes Recipe: A Rustic British Classic!

Author: Mouad Boulkhiout
Total Time: 25-30 minutes

Print Recipe

Description

Enjoy a true British classic with this Traditional Rock Cakes Recipe! These rustic treats are crumbly on the outside, soft and fruity inside, and sprinkled with just the right amount of spice and sweetness. Perfect for teatime, packed lunches, or a cozy afternoon snack!