Rock Cakes Recipe – Quick, Crumbly, and Comforting

Rock Cakes Recipe – Quick, Crumbly, and Comforting

5.0
(51 ratings)
Prep: 15 minutes
Bake: 15-18 minutes
Serves: 12 cakes
Difficulty: easy

Rock cakes are the kind of bake that prove you don’t need fancy equipment or perfect technique to produce something delicious. In less than half an hour, you can turn a handful of pantry staples into a tray of golden, fruit-studded cakes — crisp on top, tender in the middle, and faintly spiced if you wish.

This recipe stays true to the classic British version I learned at 13, but with a few tweaks for extra tenderness.

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Tips for Perfect Rock Cakes

  • Keep the butter cold — it helps give the cakes their crumbly texture.

  • Don’t overmix — stop as soon as the dough comes together; too much handling makes them tough.

  • Vary the fruit — try chopped apricots, glacé cherries, or even a handful of dark chocolate chips.

  • Best eaten fresh — rock cakes are loveliest the day they’re baked, though they’ll keep for 2–3 days in an airtight container.

Ingredients

  • 225g self-raising flour
  • 1 tsp baking powder
  • 100g cold unsalted butter, cubed
  • 75g caster sugar
  • 100g currants or mixed dried fruit
  • 1 tsp mixed spice (optional)
  • 1 large egg
  • 2–3 tbsp milk
  • 1 tsp vanilla extract

Instructions

  1. Preheat the oven to 200°C (180°C fan) and line a baking tray with parchment paper.
  2. In a large bowl, sift together the flour and baking powder.
  3. Add the cold butter and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  4. Stir in the sugar, dried fruit, and mixed spice if using.
  5. In a small bowl, beat the egg with 2 tablespoons of milk and the vanilla extract.
  6. Pour the wet mixture into the dry ingredients and mix lightly with a fork until just combined. If the mixture feels too dry, add the extra tablespoon of milk. The dough should be stiff, not sticky.
  7. Using two spoons, drop rough mounds of dough onto the prepared baking tray, leaving space between each.
  8. Bake for 15–18 minutes, until golden brown on top.
  9. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

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