Sugar & spice rock cakes

Traditional fruit buns with a robust texture and craggy surface - add your chosen dried fruit and spices

Recipe uploaded by

Good Food

7 ratings 4

Recipe by Good Food

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Tested

Difficulty and servings

MAKES 10

Preparation and cooking times

Prep 15 mins

Cook 20 - 25 mins

Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

PER CAKE

211 kcalories, protein 3g, carbohydrate 29g, fat 9 g, saturated fat 5g, fibre 1g, sugar 15g, salt 0.5 g

Recipe from Good Food magazine, June 2012.

Latest comments and suggestions

Alissa

28 May 2012

Alissa rated and commented on this recipe

Lovely - really light and nicely spiced

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Andie GF

28 May 2012

Andie GF commented on this recipe

Just made these. Not sure what they were supposed to be like, certainly not like the rock cakes I had as a child from my local bakery. Quite crumbly and did not need 2 tablespoons of milk or 20 minutes in the oven (or I fear they might have burnt!). Apart from that they were certainly very tasty, but not sure if I would make them again. Will be looking for another rock cake recipe.

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Rose

01 June 2012

Rose rated and commented on this recipe

These are wonderful with sultanas instead of mixed fruit, and the zest of one and a half lemons instead of mixed spice!

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Bakemeacake

16 June 2012

Bakemeacake commented on this recipe

So quick and versitile, a perfect way to use left over random store cupboard items. I used dried cranberries and flaked almonds with dessicated coconut sprinkled on the top. This is a brilliant cheap last minute thing to bake before friends visit.

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stroppyhippo71

28 June 2012

stroppyhippo71 commented on this recipe

Absolutely delicious, will never use another rock cake receipe. :))

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louisewinder

30 June 2012

louisewinder rated and commented on this recipe

I didn't need quite as much milk and put extra cinammon in - yum

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Avray

16 October 2012

Avray rated and commented on this recipe

Mine spread a bit more than expected. I called them soft cookies and my family (who have never heard of rock cakes) were quite impressed. Mine were very similar in texture to the Pepperidge farm soft cookies, I found. I remember trying to make rock cakes as a child and they were like solid dry scones with currants and demerera. I'm not sure what passes for a rock cake in a british bakery these days but ..... I think my 'soft cookies' were a win!

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hasselk

17 October 2012

hasselk rated and commented on this recipe

Very nice recipe - to start playing around with. Perhaps cranberries & lemon zest, or almondflour & apricots, or cinnamon & chocolate chips?

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lindad4a

21 November 2012

lindad4a rated and commented on this recipe

Have just made these using a mix of cranberries and sultanas with a few chocolate chips thrown in... dead easy and absolutely yummy!

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welshbakerchick

25 April 2013

welshbakerchick rated and commented on this recipe

Yummy! Felt nostalgic so I gave this recipe a try. Hadn't had rock cakes for years. Really easy to make and tasted fab. Did tweak the recipe though.... I used 100g wholemeal SR flour and 100g standard SR Flour, just to make them slightly more healthy. Also used 100g of raisins and extra 50g of cherries. I used caster sugar instead of muscovado as I didn't have any. And added a tspn of cinnamon. Baked as per recipe, and came out fabulous! Will make again soon with various fruit options. Give them a try, so easy!

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