Name: Rock Cakes Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: British
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon ground cinnamon (optional); 1/4 teaspoon salt; 1/2 cup unsalted butter (cold and cubed); 3/4 cup mixed dried fruit (such as raisins, currants, or chopped sultanas); 1 large egg; 1/4 cup milk; 1 teaspoon vanilla extract; Coarse sugar for sprinkling (optional)

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Get ready to fall in love with the rustic charm and homey flavors of my favorite Rock Cakes Recipe. These delightful little bakes are crisp-topped, tender inside, and beautifully studded with sweet dried fruits. Nothing evokes more nostalgia or comfort than pulling a tray of golden rock cakes from the oven—perfect for sharing, dunking in your afternoon tea, or sneaking as a midnight snack. Whether you’re new to British baking or already hooked, this recipe is so easy, rewarding, and adaptable, that it will quickly become a treasured addition to your collection.

Ingredients You’ll Need

One of the best things about this Rock Cakes Recipe is how simple yet essential each ingredient is. Each addition brings a unique touch—flavor, crumbly texture, gentle sweetness, and lovely color—from the humble flour and butter to those gems of dried fruit.

All-purpose flour: Provides the sturdy structure that makes the cakes beautifully crumbly, not cakey.
Granulated sugar: Lends gentle sweetness and helps provide a golden crust.
Baking powder: Gives the cakes a light lift and keeps them from being too dense.
Ground cinnamon (optional): Adds a warming, aromatic hint—totally optional, but delightful!
Salt: Balances sweetness and enhances every flavor here.
Unsalted butter (cold and cubed): The secret to that signature crumbly texture—don’t use melted butter!
Mixed dried fruit: Adds chewy, sweet-tart pops of color and flavor. Customize with your favorites!
Large egg: Binds everything together and enriches the dough.
Milk: Brings just enough moisture—don’t overdo it or your cakes won’t hold their lovely shape.
Vanilla extract: Lends a subtle floral note and deepens the flavor.
Coarse sugar (optional): Sprinkled on top for magical crunch and sparkle.

How to Make Rock Cakes Recipe

Step 1: Prep the Oven and Baking Sheet

Start by preheating your oven to 375°F (190°C). Line a baking sheet with parchment paper. This quick step saves on cleanup and ensures your rock cakes won’t stick.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon (if using), and salt. This ensures that the raising agent and spices are evenly dispersed throughout the mix—no bitter pockets or uneven rise!

Step 3: Rub in the Butter

Add the cold, cubed butter to your dry ingredients. Using just your fingertips, gently rub it in until the mixture looks like coarse breadcrumbs. This step is key to those classic, crumbly edges that make every rock cake irresistible.

Step 4: Stir in the Fruit

Tip in your dried fruit and give it all a good stir. Coating the fruit in flour helps keep it distributed, so you’ll get a juicy bit in every bite.

Step 5: Combine Wet Ingredients

In a separate small bowl, lightly beat the egg, then whisk in the milk and vanilla extract. This wet mixture brings the dough together with a subtle richness and unmistakable homemade goodness.

Step 6: Form the Dough

Pour the wet mix into your flour bowl and gently stir—just until combined. Don’t overmix! The dough should be stiff and a little sticky; this helps form those gorgeous, bumpy “rock” shapes.

Step 7: Shape and Bake

Drop heaping spoonfuls onto your prepared baking sheet, spacing them slightly apart (they don’t spread much). Sprinkle with coarse sugar if you like. Bake for 15 to 18 minutes until golden and firm to the touch. Transfer to a wire rack to cool.

How to Serve Rock Cakes Recipe

Garnishes

A light dusting of powdered sugar or a sprinkle of coarse sugar right before serving delights the eyes and adds an extra burst of sweet crunch. If you’re feeling playful, drizzle with a little simple glaze—just mix powdered sugar with a splash of milk, and zig-zag away!

Side Dishes

Nothing beats a freshly brewed cup of tea or coffee as the classic partner for rock cakes. For a creamier touch, try serving them alongside a dollop of clotted cream or a ribbon of softly whipped cream. Fresh berries on the side make it a sumptuous treat.

Creative Ways to Present

Pile the cakes high on a rustic cake stand for a show-stopping tea party centerpiece, or wrap a few in brown paper and tie with twine for a charming homemade gift. For family brunch, arrange them in a picnic basket with little pots of jam or butter for everyone to slather on.

Make Ahead and Storage

Storing Leftovers

Store your cooled rock cakes in an airtight container at room temperature. They stay tender and tempting for up to three days—refreshing them with a quick warm-up in the oven brings back that just-baked aroma.

Freezing

Rock cakes freeze beautifully! Once completely cool, pop them into a freezer-safe bag or container. They’ll keep for up to three months. Defrost at room temperature or, for extra coziness, warm in the oven.

Reheating

To recapture that fresh-baked magic, pop rock cakes in a moderate oven (about 325°F) for around 5 minutes. The outsides crisp up beautifully, and the insides become lusciously soft again—just as if you made them fresh!

FAQs

Can I substitute the dried fruit in this Rock Cakes Recipe?

Absolutely! Try chocolate chips, dried cranberries, chopped apricots, or even a handful of toasted nuts. The base recipe is wonderfully adaptable to whatever you have on hand or crave.

Why are my rock cakes dry or crumbly?

Usually, dry rock cakes result from overbaking or adding too much flour. Just mix the dough until it comes together and bake until just golden and set. Don’t skip the butter step, either—that’s where the magic happens!

Do I have to include cinnamon?

Nope! While cinnamon adds a gentle warmth, you can leave it out, or, if you’re adventurous, try nutmeg or a hint of allspice for a different flavor profile.

Can I make the Rock Cakes Recipe vegan?

It’s easy to adapt—substitute the butter with a plant-based baking spread, use a flaxseed egg replacement, and swap in your favorite non-dairy milk. The result will be slightly different but just as satisfying.

Are rock cakes the same as scones?

They’re cousins but not twins! Rock cakes are a bit denser, shaped roughly by the spoonful rather than cut, and boast a chunky, rugged look. Scones are smoother and typically served split with butter or jam. Both are delicious in their own charming ways.

Final Thoughts

If you’re in the mood for something cozy, quick, and utterly rewarding, don’t hesitate to whip up this Rock Cakes Recipe. Trust me—these charming bakes will win you over, one tender, fruit-studded bite at a time. Happy baking!

Rock Cakes Recipe

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4.6 from 17 reviews

Author: admin
Total Time: 33 minutes
Yield: 12 cakes 1x
Diet: Vegetarian

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Description

A classic British treat, these rock cakes are delightful little bakes filled with dried fruit and a hint of cinnamon. Perfect for enjoying with a cup of tea, these rustic cakes are easy to make and even easier to enjoy.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon salt

Additional Ingredients:

1/2 cup unsalted butter (cold and cubed)
3/4 cup mixed dried fruit (such as raisins, currants, or chopped sultanas)
1 large egg
1/4 cup milk
1 teaspoon vanilla extract
Coarse sugar for sprinkling (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F and line a baking sheet with parchment paper.
Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon (if using), and salt.
Incorporate the butter: Add the cubed butter and rub it into the dry ingredients until the mixture resembles coarse breadcrumbs.
Add the fruit: Stir in the dried fruit.
Combine wet ingredients: In a small bowl, beat the egg, then mix in the milk and vanilla. Add the wet ingredients to the flour mixture and stir until just combined.
Form the dough: Drop heaping spoonfuls of the dough onto the prepared baking sheet, spacing them slightly apart. Sprinkle with coarse sugar if desired.
Bake: Bake for 15–18 minutes, or until golden and firm to the touch.
Cool and serve: Cool on a wire rack before serving.