rock cakes

Rock cakes are a firm favourite in our family, a recipe that I come back to over and over. If you’ve never heard of a rock cake, the way I make them is like a muffin but more buttery and substantial.

They are quick to make, use relatively few ingredients and are pretty healthy. They could be made healthier with wholemeal flour and a sugar substitute, but I’m happy to serve these to my kids as they are, knowing that they are fresh, home baked with no additives or preservatives 🙂

Our kids love to eat them warm from the oven, tops sliced off and spread with butter that melts in. They also love to top them with jam and cream (especially if the jam is home made!)

Rock cakes also freeze beautifully, so I usually make a double batch and freeze half.

The recipe below makes approximately 9 large rock cakes.

Rock Cakes

Old fashioned rock cakes are a family favourite!

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

2 cups Self raising flour
1/4 tsp Salt
1/2 tsp Mixed spice
90 grams Butter
1/3 cup Sugar
1/2 cup Dried fruit (I use raisins, currants, sultanas)
1 Egg Room temperature
1-3 cup Milk (amount will vary) Use enough milk to make a thick batter that just drops off the spoon
2 tbsp Raw sugar Optional – for topping

Instructions

Preheat oven to 190C and prepare a muffin tin with muffin patty pans. It helps to grease the top of the tray very lightly to prevent sticking.
Sift flour, salt and spices into a large bowl. Add the chopped butter and rub into the flour until it resembles breadcrumbs. This step can be done in a food processor if you’re feeling lazy (but then you have to wash the food processor bowl, so not worth the trouble to me!) .
Stir in the sugar and dried fruits. Add the egg and some of your milk and start mixing. You’re going for a thick, sticky batter, not dry at all.
When thoroughly mixed, spoon the batter into the patty pans, filling about 3/4 of the way. This will give you a large cake that doesn’t spill over the edge of the tin too much.
Sprinkle the tops of the batter with raw sugar (this is optional). Bake for around 18 minutes or until the tops are golden.

I hope your family enjoys these rock cakes as a snack or dessert!

These are so simple and quick – I often make them for morning tea for the children.

2 cups SR flour
pinch salt
1/2 teaspoon mixed spice
90g butter
1/3 cup sugar
1/4 – 1/2 cup sultanas
1 egg
milk to mix

Preheat oven to 190 degrees (C) (375F). Prepare a muffin or cupcake tin with cupcake patties.

Sift flour, salt and spices, add the butter and rub with fingers until the mix resembles breadcrumbs. Mix sugar in.

Mix together sultanas and lightly beaten egg and add to flour mixture. Stir in milk until you have a thick but not dry consistency. Fill cupcake patties about 3/4 full. Sprinkle with raw sugar and put in the oven.

Bake for about 15 minutes until risen and golden brown, cool on cake racks. My kids love these hot with melted butter. Using the top of the cupcake patty pan as a guide, cut the top off your cake (as for a muffin) and spread both sides with butter. Another delicious way to have them is cooled and split with jam and whipped cream on top.