Description
These traditional Rock Cakes are delightful spiced treats perfect for teatime or a cozy snack. Made with a blend of warm spices, raisins, and a tender crumb, they deliver a rustic texture with a golden-brown crust. Simple to prepare and bake, these cakes bring a comforting, homestyle taste to your kitchen.
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 salt
Wet Ingredients
- 1 egg, beaten
- 2 tablespoons whole milk, plus more if needed
Extras
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat your oven to 350˚F (175˚C) to prepare for baking the rock cakes.
- Prepare the dough: In a food processor or large bowl, combine the sifted self-rising flour and butter until the mixture resembles coarse crumbs. Add the granulated sugar, then mix in 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 until a sticky dough forms. If the mixture is too dry, add a little more milk to bring it together.
- Add raisins and shape: Fold in the raisins evenly throughout the dough. Using a spoon or ice cream scoop, place heaping spoonfuls of dough onto a lined baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake the cakes: Bake the rock cakes in the preheated oven for 15 to 18 minutes, or until they are golden brown on top and cooked through.
- Cool and serve: Remove the baking sheet from the oven and allow the rock cakes to cool for at least 5 minutes before serving. They can be enjoyed plain, or with butter and jam for added flavor.
Notes
- Ensure your flour is properly sifted to avoid lumps and to create a lighter texture.
- Adjust milk quantity to achieve a sticky but workable dough.
- These cakes are best eaten fresh but can be stored in an airtight container for up to 3 days.
- For a dairy-free version, substitute whole milk with a plant-based milk and butter with a dairy-free alternative.
- Feel free to swap raisins with currants or chopped dried apricots for different flavors.
