Description
These classic Rock Cakes are a traditional British treat, featuring a spiced, fruity dough baked to golden perfection. Easy to prepare and perfect for teatime, they’re lightly sweetened with sugar and studded with raisins, offering a delightful texture and warming flavors from a blend of spices.
Ingredients
Scale
Dry Ingredients
- 2 cups self-rising flour, sifted
- 1/2 cup granulated sugar
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- Pinch of salt
Wet Ingredients
- 1 egg, beaten
- 2 tablespoons whole milk, plus more if needed
Add-ins
- 1/2 cup raisins
Instructions
- Preheat the Oven: Preheat your oven to 350ËšF (175ËšC) to ensure it’s at the perfect temperature for baking the rock cakes.
- Prepare the Dough: In a food processor or large mixing bowl, combine the sifted self-rising flour and cold butter until the mixture resembles fine breadcrumbs. Add the granulated sugar and mix well. Then incorporate the pumpkin pie spice, ground nutmeg, ground cloves, cinnamon, and a pinch of salt. Stir in the beaten egg and 2 tablespoons of whole milk, mixing everything until a sticky dough forms. Add more milk if necessary to achieve the right consistency.
- Form the Cakes: Using a spoon or an ice cream scoop, place heaping spoonfuls of the dough onto a baking sheet lined with parchment paper. Space the cakes about 2 inches apart to allow room for spreading.
- Bake: Bake the rock cakes in the preheated oven for 15-18 minutes, or until they develop a golden-brown color on top.
- Cool and Serve: Remove the rock cakes from the oven and allow them to cool on the baking sheet for at least 5 minutes. Serve plain or with butter and jam for a delightful snack or teatime treat.
Notes
- For a moister texture, add an extra tablespoon of milk to the dough.
- Substitute raisins with currants or dried cranberries for variation.
- Ensure the butter is cold to get a crumbly dough texture.
- Store in an airtight container to keep the cakes fresh for up to 3 days.
- Can be frozen after baking; thaw fully before serving.
