Rock Cakes

Rock Cakes

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Rock Cakes

Rock cakes are a traditional British tea-time treat. These small fruit cakes are super easy to make so are great for a fun family project.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 16 rock cakes


225g self-raising flour
1 rounded tsp baking powder
1 level tsp mixed spice
100g soft butter
50g demerara sugar (plus extra for sprinkling)
50g raisins
50g currants
25g mixed peel
1 RSPCA Assured egg, beaten
1 tbsp RSPCA Farm Assured milk


Set the oven to 200 C / fan oven 180 C / Gas Mark 6

Grease a large baking sheet.

Sieve the flour, baking powder and mixed spice into a bowl.

Add the butter and rub into the flour until the mixture resembles breadcrumbs.

Add the sugar and the fruit, stir and then add the egg and milk and mix to form a dough.

Spoon rough, golf ball-sized mounds of the mixture onto the baking tray. The mixture should make approximately 16 cakes.

Sprinkle each mound with a little demerara sugar.

Bake in the oven for roughly 10 minutes, until light brown. Check after 7 minutes and rotate the baking tray if necessary to give an even colour to all the cakes.

Allow to cool on the baking tray for 5 minutes before transferring to a cooling rack.

Rock cakes are best eaten on day of baking.

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