Rock cakes, also known as rock buns, are small roughly shaped cakes made with dried fruit and warm spices. They are perfect for lunch boxes, picnics or afternoon tea.
They are similar to British scones but are typically eaten whole rather than topped with jam and cream. When freshly baked they have a soft centre and slightly crunchy outside.
Rock cakes couldn't be any easier to make. In this easy recipe you simply weigh the ingredients, mix together and bake! And as they can be prepared using only one bowl it generates very little washing up, which has to be a good thing!
If you enjoy traditional British bakes you may also like to try Cherry Bakewell tart, Eccles cakes or brandy snaps.
The quantities in this recipe for rock cakes will make around 25 buns.
Ingredients for rock cakes
Old fashioned rock cakes are made using simple ingredients which you are likely to already have in your kitchen. You will need:
- 450g plain flour - also known as all purpose flour. No speciality flour is needed for this recipe.
- 4 teaspoons baking powder - this acts as a raising agent to make your rock buns light in texture.
- 200g butter - use either salted or unsalted butter depending on your preference and what you have in your fridge.
- 100g demerara sugar - you will also need a little extra demerara to sprinkle on top of the rock cakes before baking. Demerara will add a slight caramel flavour to the rock cakes.
- 150g raisins or mixed dried fruit - you can use raisins or a mixture of dried fruits depending on what you have in your cupboard. A bag of mixed dried fruit commonly available in Britain is ideal for this recipe.
- Zest of 2 oranges - I like to add orange zest to this recipe, but it can be omitted if you prefer.
- 2 eggs - the eggs will help to bind the dry ingredients to form a dough.
- 3 - 4 tablespoons milk - use either full flat, semi-skimmed or skimmed depending on your preference and what you have in your fridge.
- 2 teaspoons mixed spice - a jar of shop bought mixed spice is ideal for this recipe. Alternatively you could blend your own spices such as cinnamon, cloves, allspice and nutmeg. If you are in the US, I understand that pumpkin spice is a close substitute for British mixed spice.
How to make rock cakes
Sieve 450g plain flour into a large baking bowl and add 4 teaspoons baking powder.
Cut the butter (200g butter) into small pieces and add to the bowl of flour. Rub in using your fingers until it resembles breadcrumbs.
Add 100g demerara sugar, 150g raisins (or dried mixed fruit), the mixed spice, zest of two oranges (if using) and two eggs and mix using either a wooden spoon or an electric mixer. The mixture will be very stiff and crumbly at this stage.
Add around 3 to 4 tablespoons of milk and mix together to form a single mass of dough, it may be easier to use a wooden spoon as this stage.
Take a dessertspoon of the mixture at a time and form a rough shape and place on a non-stick baking parchment on a metal baking tray. Continue with the rest of the mixture until the tray is full leaving a space between each rock cake. Sprinkle a little demerara on the rock cakes before baking.
You are likely to need to bake the rock cakes in two to three batches, depending on the size of your baking sheet and the size of your oven.
How to bake rock cakes
Bake at 200oC, 400oF, gas mark 6 until they start to turn golden, this is likely to take around 10 to 12 minutes. Turn the tray around part way through the baking time so that they cook evenly.
Leave on the baking sheet for around 5 to 10 minutes and then carefully transfer to a wire cooling rack using a spatula.
How to serve
Rock cakes can be eaten either hot or cold. They can be reheated by placing on a baking sheet in the oven for a few minutes or in a microwave.
How to store rock cakes
I find that rock cakes are best on the day they have been baked. They can be stored in an airtight tin until the following day and while they will still be alright to eat but they are not likely to be quite so fresh. I usually freeze any rock buns which are not going to be eaten on the first day so they can be enjoyed at their best.
You can freeze rock cakes in an airtight container or a sealed plastic bag for around a couple of months. Defrost at room temperature or in a microwave.
Tips
- Make sure the butter is chilled before rubbing in to the flour. Leave it in the fridge until you are ready to use it so that it isn't too soft.
- The buns will be soft when they are first taken out of the oven so don't try to move them off the baking tray straight away.
- This recipe is perfect for making in bulk and freezing to ensure a steady supply over the days ahead.
FAQs
Rock cakes are made using flour, baking powder, butter, demerara sugar, dried fruit, mixed spice, eggs and milk. In this rock bun recipe I have also used orange zest to add a citrus flavour.
Scones are made from a lighter dough and are an even shape when cooked. They are typically cut in half and served with butter, jam and cream. In comparison, rock cakes are made from a stiffer dough and are formed into rough shapes. They are typically eaten as they are with no added toppings.
Other popular British recipes
If you are looking for other British recipes whether for afternoon tea ideas, family meals or entertaining you may like to try one of these classic recipes.
Rock cakes
Ingredients
- 450 g plain flour (all purpose flour)
- 4 teaspoon baking powder
- 200 g butter at room temperature
- 100 g demerara sugar plus extra to sprinkle on top
- 150 g raisins or mixed dried fruit
- 2 orange zest (optional)
- 2 eggs
- 3 tablespoon milk
- 2 teaspoon mixed spice
Instructions
- Sieve the flour into a large bowl and add the baking powder.
- Cut the butter into small pieces, add to the flour and rub in using your fingers (or use a food processor).
- Add the demerara sugar, raisins (or mixed dried fruit), mixed spice, orange zest and eggs and mix with an electric mixer.
- Add the milk and mix with a wooden spoon to form a single mass of dough.
- Place a non stick baking parchment on a baking tray. Take a dessertspoonful of the mixture and form a rough shape on the baking tray. Continue with the rest of the mixture until the tray is full, leaving a space between each rock cake.
- Sprinkle a little demerara sugar on the rock cakes.
- Bake at 200°C, 400°F, gas mark 6 for around 10 to 12 minutes or until they start to turn golden. Turn the tray around part way through the baking time.
- Leave on the tray for about 5 to 10 minutes then transfer to a wire rack to cool.
Notes
- The cooking time indicated is for each batch of rock cakes.
- Make sure the butter is chilled before rubbing in to the flour. Leave it in the fridge until you are ready to use its that it isn't too soft.
- The buns will be soft when they are first taken out of the oven so don't try to move them off the baking tray straight away.
- This recipe is perfect for making in bulk and freezing to ensure a steady supply over the days ahead.
Jon
Reminds me of the rock cakes my Mother would make!