Golden, crumbly, and packed with buttery goodness, these Rock Cakes are a classic tea-time treat. They come together quickly with minimal effort, and best of all, no electric mixer is required to make them.
Rock Cakes are called "Rock Cakes" because of their rough, crumbly texture and irregular shape, which resemble small rocks. Despite their name, they are deliciously light and fluffy.
Rock Cakes also go by the name of Rock Buns. They became popular during the Second World War when the British Ministry of Food encouraged them as a wartime treat. They required fewer eggs and less sugar than traditional cakes, making them a valuable option during the era of strict rationing.
Once you try these, why not make our Date Scones, which are packed with dates and made with cream and soda water.
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Why You'll Love This Recipe
- Quick and easy to make – no electric mixer is required; they come together effortlessly.
- Versatile – you can customize them with your favourite dried fruits and spices.
- Perfect texture – crispy on the outside, crumbly on the inside - ideal for tea time or a snack.
Ingredients
Note: The full quantities are shown in the recipe card below.
- Flour - use plain flour (also known as all-purpose flour).
- Baking powder - helps the rock cakes to rise.
- Unsalted butter - using unsalted butter lets you control the overall flavour of your recipe, as salt levels can vary significantly between different butter brands.
- Sugar - use white granulated sugar or caster sugar.
- Dried fruit - you can buy mixed fruit at the supermarket, which is typically a blend of raisins and sultanas and often with added lemon and orange peel.
- Mixed spice - if you don't have mixed spice on hand, you could use cinnamon or ginger.
- Egg - use a large egg.
- Milk - use full cream cow's milk.
How to Make Rock Cakes
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Sieve the flour and baking powder into a large mixing bowl, then add the chilled butter.
- Rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs.
- Stir in the sugar, mixed fruit and spice.
- Mix the egg and milk together in a separate bowl, then add to the flour mixture.
- Use a fork to stir until the mixture is stiff but not overly sticky. The mixture will appear dry at first but will come together in time.
- Place 2 tablespoons of the mixture onto the prepared baking tray. Bake for 15-20 minutes until golden. Cool on the tray for 5 minutes, then transfer to a baking rack to cool completely.
Top Tips
- Don’t Overmix – stir the ingredients just until combined. Overmixing can make them tough and dense.
- Keep the shape rustic, which is part of their charm.
Variations & Substitutions
Here are a few ways to switch up the recipe:-
- Spices - substitute mixed spice for ground cinnamon, nutmeg, or ginger.
- Mixed fruit - if you don't have mixed fruit, you could add raisins or sultanas.
- Chocolate chips - mix in some dark or milk chocolate chips for a sweet twist.
- Nuts - chopped walnuts, pecans, or almonds add crunch and flavour.
Storage
Store the Rock Cakes in an airtight container in the pantry for 3-4 days.
Rock Cakes freeze well for up to 3 months. Once baked, wrap them in cling film or foil and place them in a freezer bag. To enjoy, thaw at room temperature or reheat in the oven.
Common Questions
If your baking powder is expired or inactive, your Rock Cakes won't rise. Test it by mixing a little with hot water - if it doesn't fizz, it's time for fresh baking powder.
Let the Rock Cakes cool completely before storing them to prevent condensation, which can make them soggy.
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📖 Recipe
Rock Cakes
Ingredients
- 225 g plain flour
- 2 teaspoons baking powder
- 70 g unsalted butter, chilled from the fridge and roughly cut into cubes
- 70 g white sugar, granulated or caster
- 110 g dried fruit, mixed fruit such as raisins, sultanas, orange and lemon peel
- ¼ teaspoon mixed spice, or cinnamon or ginger
- 1 large egg
- 75 mls milk, full cream cow's milk
Instructions
- Preheat the oven to 180℃ fan or 200℃ (400℉) and line a large baking tray with baking paper.
- Sieve the flour and baking powder into a large mixing bowl. Add the chilled butter and rub together with your fingertips until the mixture resembles breadcrumbs. Stir in sugar, mixed fruit and spice.
- In a separate bowl, mix the egg and milk together.
- Add the egg mixture to the flour bowl and use a fork to stir until the mixture is stiff but not overly sticky. The mixture will appear dry at first but will come together in time (see step 5 in the recipe post).
- Place 2 tablespoons of the mixture onto the prepared baking tray (see step 6 in the recipe post). Bake in the oven for 15-20 minutes until risen and golden. Cool on the tray for 5 minutes, then transfer to a baking rack to cool completely.
Evelyn says
These Rock Cakes look delicious! I can't wait to try this recipe. Thanks for sharing.