Description
These classic British Rock Cakes are a delightful treat perfect for tea time or a cozy snack. Made with a blend of flour, cinnamon, and mixed dried fruits, these crumbly and lightly spiced cakes combine a subtle sweetness with a rustic texture. Easy to prepare and bake, rock cakes offer a nostalgic taste of traditional British baking that’s sure to please both kids and adults alike.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup milk
- 1 teaspoon vanilla extract
Add-ins
- 1/2 cup mixed dried fruit (such as raisins, currants, or sultanas)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This builds a well-distributed base for the rock cakes.
- Incorporate Butter: Add the cold, cubed unsalted butter into the flour mixture. Use your fingertips to rub the butter into the flour until the texture resembles coarse crumbs. This step helps create that nice crumbly texture in the cakes.
- Add Sugar and Dried Fruit: Stir in the granulated sugar and the mixed dried fruit evenly throughout the crumbly mixture.
- Combine Wet Ingredients: In a small bowl, beat the egg together with the milk and vanilla extract until well combined, forming a smooth liquid.
- Form the Dough: Pour the wet ingredients into the dry mixture. Stir gently with a fork just until a rough, stiff dough forms. Be careful not to overmix as this can toughen the cakes.
- Shape the Rock Cakes: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing each about two inches apart to allow for slight spreading during baking.
- Bake: Place the tray in the preheated oven and bake for 15–18 minutes, or until the rock cakes are golden brown on top and cooked through.
- Cool and Serve: Remove from the oven and transfer the rock cakes to a wire rack. Let them cool completely before serving to enjoy their full flavor and texture.
Notes
- You can customize the dried fruit selection based on your preference or seasonality.
- Adding a handful of chopped nuts like walnuts or pecans can add extra texture and flavor.
- Rock cakes are best served fresh but can be stored in an airtight container for up to 3 days without losing much quality.
- For a slight glaze, you can brush the tops with a little milk or beaten egg before baking.
