Despite their name, Rock Cakes or Rock Buns are deliciously soft little fruit cakes. They are quick and easy to make and take only 15 minutes to bake.
These rough shaped little fruit cakes use less sugar and eggs than ordinary sponge cakes. For this Rock Cake recipe, I’ve used a mix of dried fruits and soft brown sugar but you can use white caster sugar or granulated sugar if you wish.
They are an ideal recipe for children to make and perfect as a snack served on their own.
How to Make Rock Cakes
Get the oven on and line a baking tray with a sheet of baking parchment or a non stick baking mat. Add the flour, salt, sugar, and spices into a large bowl. Give it a little mix.
Using your finger tips, rub in the butter until you have fine breadcrumbs. Add the raisins, sultanas and candied peel. Give everything a good mix ensuring all the fruit is coated with flour.
Mix the egg and milk together in a small jug and add to the flour mixture. Bring everything together to form a stiff dough.
Spoon 11 – 12 individual mounds of dough or however many Rock Cakes you wish to make, onto the baking tray. Old Fashioned Rock cakes have a rough surface, so don’t worry about trying to make them smooth.
Bake in the centre of the oven for 15 mins or until baked. They should have a nice golden colour. If you choose to make larger Rock Buns, the baking times will differ and they will take longer to bake.
Take out of the oven and dust with demerara sugar while still warm. Leave to cool.
Other fruity snacks that you may like
- Fruity Flapjacks – Soft and Chewy
- Cherry, Oat and White Chocolate Cookie Bars – Shortbread biscuits
- Chocolate Tiffin – a no-bake confection with a fruit and biscuit base
Tips and FAQ’s
- Mixed Fruit – Use a mix of dried fruits such as sultanas, raisins or currants, basically whatever you have in your cupboards.
- Candied Mixed Peel – If you don’t have any mixed peel, chopped glace cherries will make a great alternative. Or replace it with more mixed fruit such as currants.
- Brown Sugar – Brown sugar always gives a slight nutty toffee flavour, but white sugar or granulated sugar will be fine.
Rock Cakes or Rock Buns are little fruit cakes with a rough surface, they are often eaten on their own.
Scones are smoother and more evenly shaped often without fruit, they are generally eaten sliced in two, and severed with fresh cream and jam.
Scones are often called biscuits outside the UK.
Much like scones, they are best eaten on the day they are made. But will keep for a couple of days if kept in an airtight container.
So-called because of their rough shape, old fashioned Rock Cakes were promoted by the Ministry of Food, during the rationing years of WW2 when eggs and sugar were in short supply.
Keen to Bake More?
Subscribe to my newsletter. Follow me on Facebook, Instagram and Pinterest.
You are also welcome to join my Best Cakes and Bakes Recipe Sharing group where I and a whole host of amazing food bloggers share their recipes.
If you make this recipe, please leave a comment with a rating, to let me know how you got on.
Rock Cakes (Rock Buns)
Ingredients – Imperial /oz are approx weights which are calculated by a 3rd party app
- 200 g Self Raising Flour
- Pinch of Salt
- 50 g light brown sugar caster sugar is fine
- ¼ Teaspoon Mixed Spice
- 110 g Unsalted butter
- 50 g Raisins
- 50 g Sultanas
- 30 g Candid Peel or Glace Cherries (chopped)
- 1 medium egg
- 2 tablespoons milk
- Tablespoon demerara sugar for dusting (optional)
Instructions
- Preheat the oven to 180deg Fan Assisted.
- Line a baking tray with a sheet of baking parchment or a non stick baking mat.
- Add the flour, salt, sugar and spices into a large bowl. Give it a little mix.
- Using your finger tips, rub in the butter until you have fine breadcrumbs.
- Add the raisins, sultanas and candid peal. Give everything a good mix ensuring all the fruit is coated with flour.
- Mix the egg and milk together in a small jug and add to the flour mixture.
- Bring everything together to form a stiff dough.
- Spoon 11 – 12 individual mounds of dough onto the baking tray. Old Fashioned Rock cakes have a rough surface, so don’t worry about trying to make them smooth.
- Bake in the centre of the oven for 15 mins or until baked. They should have a nice golden colour. If you choose to make larger Rock Buns, the baking times will differ and they will take longer to bake.
- Take out of the oven and dust with demerara sugar while still warm. Leave to cool.
Notes
TIPS AND FAQ’S
- Mixed Fruit – Use a mix of dried fruits such as sultanas, raisins or currants, basically whatever you have in your cupboards.
- Candied Mixed Peel – If you don’t have any mixed peel, chopped glace cherries will make a great alternative. Or replace it with more mixed fruit such as currants.
- Brown Sugar – Brown sugar always gives a slight nutty toffee flavour, but white sugar or granulated sugar will be fine.
Scones are smoother and more evenly shaped often without fruit, they are generally eaten sliced in two, and severed with fresh cream and jam.
Scones are often called biscuits outside the UK.
Leave a Reply