Mary Berry Recipes

Home / Baking / My Classic Rock Cakes Recipe

There is a certain comfort in a recipe that has stood the test of time, and these classic Rock Cakes are a testament to that. They are not fancy, they are not elaborate, but they are utterly dependable and delicious. I have such fond memories of baking these as a young girl; the simple joy of rubbing butter into flour and watching them transform in the oven is something that has never left me.

They get their rather unglamorous name from their rugged, rock-like appearance, which is all part of their charm! Unlike a neat and tidy scone, a rock cake should be craggy and uneven, with a lovely crunchy top from a sprinkle of demerara sugar. It’s this rustic quality that makes them so appealing and, I think, so very comforting.

This is a real family favourite, a recipe that’s been passed down and is perfect for baking with children. It’s wonderfully quick, uses simple store-cupboard ingredients, and the result is a batch of warm, fruity cakes in under 30 minutes. Sheer perfection with a lovely cup of tea.

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Why You'll Love This Recipe

It's a 'one-bowl' recipe, meaning less washing up and a wonderfully straightforward method.
The ingredients are simple, everyday pantry staples you likely already have on hand.
They are incredibly quick to make, going from bowl to baked in under 30 minutes, perfect for unexpected guests.

Ingredients

225g (8oz) self-raising flour
1 tsp baking powder
1/2 tsp mixed spice
A pinch of salt
115g (4oz) butter, cold and cut into small cubes
75g (3oz) caster sugar
150g (5oz) mixed dried fruit (such as sultanas, currants, and raisins)
1 large egg, beaten
1-2 tbsp milk
Demerara sugar, for sprinkling

Equipment Needed

Large mixing bowl • Sieve • Measuring scales • Two baking trays • Baking parchment • Round-bladed knife • Tablespoon or two forks • Wire cooling rack

Step-by-Step Instructions

Pre-heat your oven to 200°C/180°C Fan/Gas Mark 6. Lightly grease two baking trays or line them with baking parchment.
Sift the flour, baking powder, mixed spice, and salt into a large mixing bowl. Add the cold, cubed butter.
Using just your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Try to do this quickly to keep the mixture cool.
Stir in the caster sugar and the mixed dried fruit, ensuring everything is evenly distributed.
In a small jug, beat the egg with 1 tablespoon of milk. Make a well in the centre of your dry ingredients and pour in most of the egg mixture, holding a little back.
Using a round-bladed knife, mix everything together to form a stiff, slightly sticky dough. If it seems too dry, add the remaining egg mixture or a little more milk. The consistency should be firm enough to hold its shape.
Using two forks or a tablespoon, spoon rough, craggy heaps of the mixture onto your prepared baking trays. They should be about the size of a golf ball. Leave a little space between them as they will spread slightly.
Sprinkle the tops generously with demerara sugar. This gives them their signature crunchy topping.
Bake in the pre-heated oven for 15-20 minutes, or until they are well-risen, golden-brown, and firm to the touch. They should look craggy and rustic – that’s their charm!
Leave to cool on the baking trays for a few minutes before transferring them to a wire rack to cool completely. They are delicious served warm.

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Perfect Substitutions

Mixed Dried Fruit: Feel free to use any combination you like. Chopped glacé cherries, candied peel, or even chopped dried apricots work beautifully.
Self-raising flour: If you only have plain flour, use 225g of plain flour and increase the baking powder to 2½ teaspoons.
Mixed Spice: A pinch of cinnamon or nutmeg can be used instead if you don't have mixed spice.

Serving Suggestions

These rock cakes are traditionally served just as they are, perhaps slightly warm from the oven. They need nothing more than a lovely cup of tea or a glass of milk. If you're feeling indulgent, a little butter spread on a warm, split rock cake is a true delight. If you enjoyed this, you might also love our Classic Savoury Cheese Scones and Perfect Cloud Meringues.

How to Store \u0026 Reheat

Store the cooled rock cakes in an airtight container at room temperature. They will keep for up to 3 days, though they are always at their very best on the day they are made. You can refresh them by popping them into a warm oven for 2-3 minutes, which will bring back some of their lovely crispness.

Mary's Secrets to Success

My Secrets to Success: 1. Use Cold Butter: For that lovely, light texture, your butter must be cold, straight from the fridge. This helps create little pockets of steam as it bakes, making the cakes light rather than heavy. 2. Don't Overmix: Once you add the liquid, bring the dough together quickly with a knife. Overworking the gluten will result in tough cakes, and we want them to be beautifully short and tender. 3. Keep it Rough: Resist the temptation to smooth the mixture into neat balls. The beauty of a rock cake is its rugged, craggy surface which becomes wonderfully crisp upon baking. Simply dollop it onto the tray!

Frequently Asked Questions

Can I freeze rock cakes?

Yes, you can. You can freeze the baked and cooled cakes in a freezer bag or airtight container for up to 3 months. Thaw them at room temperature for a few hours. For the best texture, I recommend warming them in the oven for a few minutes before serving.

Why are my rock cakes flat and not 'craggy'?

This usually happens if the mixture is too wet or has been overmixed. The dough should be quite stiff, not loose like a cake batter. When you spoon it onto the tray, it should be a rough heap. Avoid smoothing it down; the uneven surface is what gives it the classic 'rock' look.

Can I use margarine instead of butter?

For the best flavour and texture, I always recommend using cold, block butter. It gives a shorter, more crumbly texture. However, a hard block margarine can be used as a substitute if necessary.

My mixture seems very dry. Should I add more milk?

The dough should be stiff, but it shouldn't be crumbly and dry. Add the milk a little at a time until the dough just comes together. The amount of liquid needed can vary slightly depending on the size of your egg and the absorbency of the flour.

How do I stop the dried fruit from burning?

The high baking temperature helps the cakes rise quickly and set before the fruit on the surface has a chance to burn. If you find your oven has hot spots and the fruit is catching, you can try turning the oven temperature down by 10°C for the last 5 minutes of baking.