top of page
Writer's pictureAlyssa

Super Easy Recipe for Rock Cakes

Updated: Jul 8


Rock cakes

This classic recipe is from my mother-in-law and a firm faimily favourite.

As the story goes, in 1952, whilst working in a bank, a salesman came and asked the bank manager if any female staff members would like to buy a recipe book. My mother-in-law, along with her friend, decided that they would like a copy; it was 'The Good Housekeeping Cookery Compendium', published by Waverly, at the grand price of £2,12 shillings, and 6 pence (that's about £3.50 in decimal currency, and roughly just over £100 in todays money). As the book was worth almost a weeks wages, the salesman kindly suggested that they both pay 2 shillings and sixpence a month - which they did.


Today, 70 years later, the same cookbook is still being used for this and many other recipes.


This recipe for rock cakes, although not rock-like in consistency, are firm and hold together very well (which is brilliant if you need an on-the-go snack). Unlike many other recipes, they aren't as sweet - which I personally prefer - they have just the right amount of spice, and are easy and quick to make.

It really is an old time recipe for a scrumptious cake that everyone loves.



 

Rock Cakes


Rock cakes

Ingredients:

170g Softened butter

340g Self-raising flour

1/4tsp Ground nutmeg

1tsp Mixed spice

85g Granulated sugar

113g Dried fruit

28g Chopped peel

1 large egg or 2 small, beaten

Milk to mix (approx. 1tbsp)

Glace Cherries (optional)

Method:
  • In a large bowl, mix together the self-raising flour, nutmeg, and mixed spices.

  • Then, add in the butter and rub in with your hands until you have a breadcrumb-like consistency.

  • To this, mix in the sugar, dried fruit, and chopped peel.

  • Mix in the beaten egg.

  • Now, add your milk. Note: You only want a very small amount, just enough to bind all of the mixture together. Don't be alarmed if your dough is very firm - this is the perfect consistency.

  • Line a baking sheet with grease-proof paper.

  • Spoon your mixture onto the sheet in rocky heaps (about a desert spoon full) and top with a half a glace cherry. It should make approximately 16 rock cakes.

  • Bake in a hot oven at 230°C (450°F) for 15-20 minutes, until they are a nice golden brown.

  • Leave to cool, and enjoy!


 

51 views0 comments

Recent Posts

See All

コメント


bottom of page