What a funny name these lovely simple cakes have. Quick and easy to make rock cakes or rock buns as they are sometimes called are a classic British bake which is somewhere between a scone and a drop biscuit.
I'm sure they get their name from the fact they are supposed to resemble rocks in appearance and not because they are rock hard! (except when Hagrid in Harry Potter makes them!)
Despite their rugged look, inside the crisp crust they are delightfully soft and flavourful.
A very quick and easy bake
Rock cakes are probably the first thing I ever cooked, certainly as far as I can remember.
As my dad was a baker, my mum never made cakes at home as they appeared from the bakery oven. Perhaps because at the time I was too young to be allowed into the bakery itself, the first time I remember baking anything was for a Brownie badge. I can still picture the kitchen in Brown Owl's house and the tray of yummy rock cakes at the end. And still, every now and then I make these again to go with an afternoon cup of tea, just because they are so quick and simple to make, and taste so good for such a simple bake.
They take just 10 minutes or so to weigh up all the ingredients, mix and shape.
Then into the oven for about 15 minutes to bake. Ideal for when you want a quick tasty treat or, in my case, a trip down memory lane.
A twist on a classic bake
Recipes for rock cakes were documented as early as the 19th century in Mrs Beeton’s cookery books.
These cake then became popular during World War II, when they were promoted by the Ministry of Food because they required less sugar, butter and eggs than traditional cakes. Important when these were rationed.
At this time, oatmeal was often replaced for some or all of the flour, which was also scarce, no doubt resulting in a dryer rock cake than the ones we have today.
Traditionally made with sultanas and mixed peel, I have given these ones a more modern twist by adding dried cranberries and blueberries.
Variations
- Traditional Rock Cakes–Make them more traditional and use 125g mixed dried fruit.
- Nutty Rock Cakes– Replace all or some of the fruit with chopped nuts, pecans or walnuts would work well.
- Choc Chip Rock Cakes – Replace the fruit with chocolate chips.
- Cinnamon Rock Cakes – Change the mixed spice for cinnamon.
- Citrus Rock Cakes – Omit the spice and had the finely grated zest of 1 lemon.
- Egg Free Rock Cakes – Replace the egg with extra milk (about another 3-4 tablespoons)
- Vegan Rock Cakes – Replace the butter with a vegan margarine. Omit the egg and dairy milk, replace with about 5-6 tablespoons of plant-based milk.
Serving suggestions and storage
Perfect with a cup of tea, coffee, cocoa, or a glass of milk or juice.
Usually they are eaten as they are, though you can break in half and spread with butter or jam if you like.
They are a great addition to lunch boxes or for taking on a picnic.
Rock cakes are at their best whilst still warm from the oven but they can be stored in an airtight container in a cool place for up to 3 days. They can also be frozen for up to 3 months.
Step by step Rock Cakes
Step 1
Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.
Step 2
Stir in the sugar and fruit.
Step 3
Add the egg.
Step 4
Add enough milk to mix to a sticky dough.
Step 5
Place spoonfuls of the mixture on a greased baking sheet.
Step 6
Sprinkle with a little demerara sugar and bake until golden.
Knock up a quick batch yourself or, if you have little ones, get them to give you a hand.
Top Tips
- For softer fruity bits especially if your dried fruit is a bit hard, soak in warm water or fruit juice for about 15 minutes, drain and use as described
- Just mix until combined. Over-mixing or beating the mixture will develop the gluten in the flour and make them tough.
- Take care not to over cook or you will end up with rock-hard Rock Cakes.
Traditional Rock Cakes
Equipment
- mixing bowl
- sieve
- spoon
- baking sheet
Ingredients
- 225 g (8oz) plain flour
- 2 teaspoon baking powder
- 1 teaspoon mixed spice (apple pie spice)
- 125 g (4oz) butter diced
- 75 g (3oz) golden caster sugar
- 125 g dried fruit I used dried cranberries and blueberries
- 1 medium egg
- 1-2 tablespoon milk
- demerara sugar or golden granulated to sprinkle
Instructions
- Preheat the oven to 190℃ (170℃ fan)/325°F/gas mark 5. Lightly grease a baking sheet.
- Sieve the 225g flour, 2 teaspoons baking powder and 1 teaspoon mixed spice into a mixing bowl.
- Add 125g butter and rub in until the mixture resembles fine breadcrumbs.
- Stir in the 75g sugar and 125g dried fruit. Then make a well in the centre
- Beat the egg with 1 tablespoon of the milk and add to the bowl. and mix to form a fairly stiff mixture adding the extra t milk if required.
- Drop spoonfuls of the mixture onto the baking sheet. sprinkle with demerara or granulated sugar.
- Bake for 15-20 minutes until pale golden. Allow to cool for 5 minutes on the baking sheet then transfer to a wire rack to cool completely.
Notes
- For softer fruity bits especially if your dried fruit is a bit hard, soak in warm water or fruit juice for about 15 minutes, drain and use as described.
- Just mix until combined, overmixing or beating the mixture will develop the gluten in the flour and make the rock cakes tough.
- Take care not to over bake or they really will be rock cakes!
- Rock cakes are at their very best eaten whilst still warm from the oven but they can be stored in an airtight container in a cool place for up to 3 days.
- They can also be frozen for up to 3 months. Defrost at room temperature. Reheat in a warm oven if desired.
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Mumtaz says
Oh wow.. these really hit the spot. After reading about these rock cakes and looking at your recipe i felt so nostalgic. Brought back so many memories of home economics in school and had to try them. With just one bite my face said it all. I was so happy with them. Definitely will be my go to recipe for the future. Thank you very much Jacqueline x
Jacqueline Bellefontaine says
What a lovely review thank you.Im so glad you enjoyed the rock cakes and they bough back happy memories for you. Hope you continue to enjoy them and find more recipes to enjoy on the site.
Stu says
Easy to follow recipe for a Dad and his 7 year old. They are light and tasty and have been approved by my wife and the other kids! Thankyou.
Jacqueline Bellefontaine says
Excellent so good to have a dad baking with the kids too and pleased the whole family got to enjoy the results.
Marilyn Pritchard says
I find making rock cakes very therapeutical and have tried many recipes but this recipe is the best so far and so easy.
Jacqueline Bellefontaine says
It's amazing how something so simple and easy to make can taste so good. So pleased you like the recipe. I find all baking very therapeutic and best of all you get to taste the spoils 🙂
Lily says
Just found your recipe on line and I only have plain flour so I made my rock cakes and I must say they are mouth watering my husband had one as soon as they cooled down, your recipe made 12.
I have put your recipe in my book as I won’t be using SR flour any more, thank you so much looking forward to more nice recipes.
Jacqueline Bellefontaine says
So pleased you liked them Lily for more baking recipes you might want to check out my baking blog Only Crumbs Remain
Susan Mahoney says
Easy and clear recipe I usually use self raising flower but didn't have any and can't get due to lockdown but rock cakes turned out very good thank you .
Jacqueline Bellefontaine says
Pleased you like it. I often use self rasing flour too but tend to make my recipes with plain as self-raising flour is not available in all countries.
Heather Campion-Bye says
How refreshing to see a clear and easy recipe for those of us who don't have much time.
Thank you so much Jacqueline.
I am in remission from aggressive breast cancer and easily adapt your recipe to suit my dietary restrictions.
Jacqueline Bellefontaine says
Thank you Heather for taking the time to comment, delighted that you find my recipes clear and easy, that is my aim. Cooking should always be fun and Im glad you enjoyed them.
So pleased that you are in remission from cancer that must have been tough. Good luck and I hope you continue to enjoy Recipes Made Easy. Best wishes Jacqui x