Recipe: Rock Cakes

Rock Cakes

Rock Cakes

Mum used to make Rock Cakes all the time, but she seems to have dropped the ball lately (hint hint mum :-)). They are one of my favourite bakes and are so quick and easy to make. They’re perfect if you need something quick to whip up last minute when a friend comes round for a cup of tea, as they are delicious still warm form the oven! Rock cakes are like a cross between a cake, a cookie and a scone. Sugary sweet, crumbly, packed with juicy fruit and as light as air: rock cakes are a must try.


125g salted butter, softened

125g demerara sugar

250g self-raising flour

180g sultanas and currants, mixed

60g candied peel, chopped (I recommend buying whole pieces are chopping them up yourself-they have a much nicer flavour)

1 egg

150ml whole milk

caster sugar


(grease and flour 2 baking sheets and preheat the oven to 190*c)

– cream together the butter and sugar until light and well combined

– add all remaining ingredients and mix well

– heap small mounds of the mixture onto the baking sheets, spaced 1-2″ apart to allow for spreading

– bake for 15-20 minutes, until slightly golden in colour

– cool on wire racks, then sprinkle with caster sugar

Rock Cakes

Rock Cakes


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