Rock Cakes
Sweet and fruity, these traditional cakes are so simple to make.
Servings: 12 pieces
Calories: 190kcal
Equipment
- 2 baking trays
Ingredients
- 2 cups plain flour
- ¼ teaspoon mixed spice
- 1 tablespoon baking powder
- pinch salt
- 90 grams butter (cold, cut into cubes)
- ½ cup caster sugar (superfine sugar)
- 1 cup mixed fruit
- 1 egg (lightly beaten)
- ⅓ cup milk (plus extra 1-2 tablespoons if necessary)
- 6 glace cherries, halved
- extra tablespoon caster sugar (for dusting cakes, optional)
Instructions
- Preheat oven to 190 degrees celsius/375 degrees fahrenheit (fan forced) and grease both baking trays.
- Sift flour, mixed spice, baking powder and salt into a mixing bowl.
- Add butter and rub into sifted dry ingredients with your fingertips, or process in a food processor, until there are no lumps of butter and the mixture resembles fine breadcrumbs.
- Stir though sugar and mixed fruit with a blunt knife.
- Add egg and milk and stir through with the knife until combined. Add the extra milk, one tablespoon at a time, if necessary so that mixture holds together and has a stiff consistency.
- Put heaped tablespoons of mixture onto baking trays, leaving room for spreading. You should have about 12 pieces.
- Sprinkle each cake with the extra sugar and place cherry halves on top.
- Cook in oven for 15 minutes or until a golden colour.
- Once out of the oven, transfer the cakes to a cooling rack.
Video
Notes
Storing: Your rock cakes should last up to 3 days in an airtight container.
Freezing: Freeze, wrapped well and placed into an airtight container, for up to 3 months.
Nutrition: The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 190kcal | Carbohydrates: 29g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 58mg | Potassium: 158mg | Fiber: 1g | Sugar: 12g | Vitamin A: 278IU | Vitamin C: 0.4mg | Calcium: 60mg | Iron: 1mg