Rock Cakes are a classic British bake that are easy to make and delicious to eat. They have a crunchy outside and a soft inside, and they go well with a cup of tea. They remind us of happy times and simpler days.
Here is a recipe with instructions to prepare this delicious treat.
The foundation of Rock Cakes lies in basic pantry items. Flour, baking powder, and a hint of salt start the mix. Unsalted butter is then worked into the flour, creating a texture reminiscent of breadcrumbs.
The addition of a little sugar, dried fruit, and an egg, along with a splash of milk, completes the dough. These ingredients, humble yet capable of creating something delightful, underscore the beauty of traditional baking.
Ingredient
Quantity
Flour
2 cups
Baking Powder
2 tsp
Salt
1/4 tsp
Unsalted Butter (cold and cubed)
1/2 cup
Sugar
1/3 cup
Dried Fruit (sultanas, raisins, currants)
1 cup
Egg (beaten)
1
Milk
2 tbsp
How to Prepare?
Preheat the Oven: Start by preheating your oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent the cakes from sticking.
Combine Dry Ingredients: In a large mixing bowl, sift together 2 cups of flour, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. This ensures your cakes will be light and airy.
Incorporate Butter: Add 1/2 cup of cold, cubed unsalted butter to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles fine breadcrumbs. This process is crucial for achieving the crumbly texture rock cakes are known for.
Add Sugar and Dried Fruit: Stir in 1/3 cup of sugar and 1 cup of dried fruit (sultanas, raisins, currants) into the breadcrumb-like mixture. The dried fruit adds a chewy texture and sweetness to the cakes.
Bind with Egg and Milk: Make a well in the center of your mixture and add 1 beaten egg and 2 tablespoons of milk. Mix everything together until it forms a stiff dough. If the dough feels too dry, add a little more milk, but be careful not to make it too wet.
Shape and Bake: With your hands, form the dough into rough, rocky shapes and place them on the prepared baking sheet. Rock cakes should look rugged and uneven. Bake in the preheated oven for 15-20 minutes, or until golden brown and firm to the touch.
Cool and Serve: Allow the rock cakes to cool on a wire rack before serving. They are best enjoyed slightly warm, with a cup of tea or as is.
Rock Cakes, though possibly known by different names around the globe, carry a universal appeal. The version from my childhood remains unparalleled in its simplicity and taste. The temptation to modernize these classics was present, yet the desire for authenticity prevailed.
This recipe calls for no elaborate ingredients or tools, making it an ideal baking adventure for children. It’s a recipe that brings back memories of baking alongside my mother, a tradition worth passing down.
While innovation is always tempting, the first foray into Rock Cake baking should honor tradition. Sultanas, raisins, and currants each bring their unique sweetness and texture to the cakes.
A mix of these, or even a pre-mixed bag commonly used in fruitcakes, offers a nod to the classic version. The key is simplicity, utilizing what’s readily available without the need for anything extravagant.
FAQs
Why are my rock cakes so dry?
There are a few possible reasons why your rock cakes are dry. You may have used too much flour, too little butter, or overbaked them. You can try adding more butter or milk to the dough, or reducing the baking time or temperature.
Can rock cakes be frozen?
Yes, you can freeze rock cakes for up to 3 months. You should wrap each rock cake in foil, then place them in a freezer bag. When you want to eat them, you can thaw them at room temperature or reheat them in the oven.
Why are my rock cakes flat in the oven?
Your rock cakes may be flat in the oven because of insufficient leavening, too much liquid, or overmixing. You should make sure that your baking powder is fresh and properly measured, that your dough is not too wet, and that you do not overwork the dough. You should also drop the dough in small mounds on the baking sheet, leaving enough space between them.
What are vintage cakes?
Vintage cakes are cakes that are made with natural ingredients and no artificial colors or flavors. They are inspired by the old-fashioned recipes and styles of the 18th and 19th centuries. They often feature simple decorations and traditional flavors. Vintage cakes are popular for their classic look and taste.
Last Words
Rock Cakes are a delicious and easy way to enjoy a bit of British history. These rustic cakes are made with basic ingredients and a simple method, but they have a wonderful texture and flavor. They are filled with dried fruits and have a crumbly outside and a soft inside. They are ideal for anyone who wants to try a traditional bake from their childhood. You can serve them with a hot cup of tea or as a comforting snack. Rock Cakes will fill your home with warmth and nostalgia.
If you are interested in other nostalgic recipes, be sure to check out the Grandma’s Old Fashioned Simple Banana Cake.
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A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the British Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing.
How are Rock Cakes different to Scones? Rock Cake or Rock Bun dough is stiffer than Scone dough and is handled a bit more. Rock Cakes are smaller and dropped onto the baking tray by the tablespoon or formed roughly with two forks, whereas scones are rolled/patted out and cut into shape.
Geode cakes are meant to mimic the natural rock formation, with the baker typically carving out chunks from the cake and filling the cut-outs with “edible crystals” made out of rock candy or isomalt shards. The crystals are then painted multiple colors to emulate the look of real geodes themselves.
What are the steps involved in baking Rock Cakes or say Sugar buns? Creaming : Butter and sugar are creamed together to form a light and airy turning pale yellow in colour thereby creating air pockets for the eggs.
If your rock cakes are too dry, it might be because you overmixed the batter or didn't add enough milk. If desired, you can sprinkle a little coarse sugar or demerara sugar over the top of your rock cakes to give them a sweet, crunchy top. For heartier rock cakes, add oatmeal.
Rock Cakes are also known as Rock Buns, depending on where in the UK you live. The Ministry of Food promoted them during World War Two, due to the fact they required fewer eggs and less sugar than many cakes, which made them very easy to make during the period of rationing.
Scones are dryer and crumbly. They need the thick, luscious clotted cream and jam to make a delicious sweet treat. American biscuits are more fluffy, from the extra butter, and the acidity of buttermilk. So, they are similar, but not the same.
However, you will need to add the raising agents that you would usually find in self-raising flour – without any raising agents your scones will be like rocks. And not in a nice Rock Buns kind of way! The general rule of thumb is to add 2 teaspoons of baking powder for every 150g of plain flour.
United States. American scones are sweet, heavy, dry and crumbly, similar to British rock cakes. They are usually triangular, and often contain fruit such as blueberries or sultanas, or such flavorings as pumpkin, cinnamon or chocolate chips. They may also be topped with icing.
An Elvis Presley cake is a single-layer classic yellow cake that's topped with a pineapple glaze. Much like a poke cake, the syrup and juices of the pineapple will seep into the cake through fork holes, resulting in a decadent, ultra-moist cake.
Billy Cakes are plant based goodies for a delicious and healthy craving. Billy Cakes come in a variety of bars, desserts, muffins, breads and cheescakes. Plants have never tasted so sweet!
piffy on a rock bun (uncountable) (slang, Britain, idiomatic) A person ignored or sidelined from an activity. I hate your work parties: you always talk shop with your mates and leave me sat like piffy on a rock bun.
Yellow cake doesn't get its golden hue from food dyes but from the vibrant color of egg yolks. This cake uses whole eggs rather than separated egg whites, which makes the cake rich and tender.
You can cool down the rock cake by picking it up while having ice gloves equipped, going to Ice Mountain and killing an Icefiend, or by waiting approximately 4 hours.
piffy on a rock bun (uncountable) (slang, Britain, idiomatic) A person ignored or sidelined from an activity. I hate your work parties: you always talk shop with your mates and leave me sat like piffy on a rock bun.
Before it's served, you'll add a layer of cream cheese frosting and sprinkle candied pecans on top for some crunch. Internet lore would have you believe this pineapple-topped concoction was Elvis Presley's favorite cake, that he even asked his grandmother to make it for him as a kid.
This cake is said to have been one that Elvis's cook made for him on a regular basis. Apparently, his favorite ingredient was the crushed pineapple. The cake is made from a vanilla pudding and yellow cake mix and you actually poke holes in the cake to let the sweet and juicy pineapple and sugar mixture soak right in.
The recipe comes from an old lady who was a dear friend of Elvis. She made this cake for him every Christmas and on special occasions. She made the paper promise to keep her name anonymous for fear that people would deluge her Tupelo Mississippi home with requests by fans to make her cakes for them."
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