Rock Cakes
Aug 9, 2005
As there is currently a queue forming in the Salon for my rock cakes I thought I would add the recipe to my journal and then you can all make them if you want to.
This is my mums recipe which she showed my sister and I how to make when we were small (we probably loved making them because you don't need a spoon or a mixer you can do it all with your hands) and they always went down a treat at coffee mornings and at the school fete etc. My mum says the secret is in the adding of the lemon zest and then drizzling them with runny lemon icing when they are still warm.
Ingredients
8oz Self Raising Flour
1 tsp mixed spice (note for Hyp pumpkin pie spice also works really well)
3oz Margarine
3oz Demerara or granulated sugar (makes the cakes crunchier than caster)
4oz Mixed Dried Fruit (inc Mixed Peel)
zest of 1 large lemon
1 medium egg - beaten
Approx 2 Tbsp of Milk
Preheat oven to 180°C
(Rubbing in Method)
In a large mixing bowl rub in fat to flour until it is breadcrumb like.
then add rest of dry ingredients including lemon zest.
add the egg to the dry ingredients.
add milk a little at a time until the mixture is together and slightly sticky but not wet.
On a baking tray form the rocks using forks isthe best way as it gives them rough edges making them more rock like. Try to poke in any fruit which is very exposed to stop in from burning (unfortunately burnt rasins are quite common wih these cakes)
Bake in the oven for 15 - 20 minutes until golden brown. Transfer to cooling rack and drizzle with runny lemon water icing while still warm
When cold transfer to sealed container (and put a lock on it because they don't last long!!!)
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