Step-by-Step Cakes by DK Publishing

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Rock Cakes

It’s high time these classic British buns enjoyed a renaissance. Correctly

cooked, they are light, crumbly, and incredibly simple to make.

Method

1 Preheat the oven to 375°F (190°C). In a

large bowl, rub together the flour, baking

powder, salt, and butter until the mixture

resembles fine bread crumbs. Mix in the

sugar. Add the dried fruit to the bowl and

mix together throughly.

2 In a bowl, whisk together the eggs, milk,

and vanilla extract. Make a well in the

center of the flour mixture and pour the egg

mixture into the middle. Mix thoroughly to

combine, producing a firm mixture. Use a

little more milk if the mixture seems too stiff.

3 Line 2 baking sheets with parchment

paper. Place large tablespoons of the

mixture on to the baking sheets, leaving

plenty of space for the cakes to spread.

Bake the cakes in the center of the oven for

15–20 minutes until they are golden brown.

Remove to a wire rack to cool slightly.

4 Serve warm, split, and spread with butter

or jam. Rock cakes should be eaten the day

they are baked as they do not store well.

BAKER’S TIP

Easy-to-make rock cakes are named after

their classic, rugged shape, rather than their

texture! Make sure that the mixture is piled at

least 2–3in (5–7cm) high on the baking sheet,

which will ensure the classic rough edges

even after they have spread out on baking.

MAKES

12

15

MINS

15–20

MINS

UP TO 4

WEEKS

Ingredients

11 ⁄ 2 cups all-purpose flour

11 ⁄ 2 tsp baking powder

(^1) ⁄ 2 tsp salt
7 tbsp unsalted butter, chilled and diced
(^1) ⁄ 3 cup sugar
(^3) ⁄ 4 cup (4oz) mixed dried fruit (raisins, golden
raisins, and mixed peel)
2 large eggs
2 tbsp milk, plus extra if needed
½ tsp pure vanilla extract