Traditional Rock Cakes (Rock Buns)

This is an easy recipe for traditional rock cakes, and is actually an adaptation of my Grandma’s rock cake recipe. You might also know these delicious cakes as rock buns, which is what I called them growing up. But whatever you call them, they are a lovely light baked fruit cake.

I’ve adapted my Granny’s rock bun recipe, no other cake reminds my of my Granny quite so much. In my best rock cakes recipe I’ve swapped the mixed fruit and peel, for raisins, golden raisins and cranberries. Cranberries would’ve been unheard of in my Granny’s day, she would’ve used a bag of mixed fruit and peel.

I’ve also swapped the peel which you will traditionally find in old fashioned rock cakes. I love the flavour of citrus, but really don’t like biting into hard pieces of peel. So I have swapped peel for finely grated orange zest instead.

These delicious cakes are called rock cakes because of how they look. Although I assure you they are actually a light bake and no way resemble a rock in terms of texture or density. Trust me, rock cakes are a delicious light and fluffy fruit cake with lots of flavour.

Why you’ll love this recipe

• Uses simple and inexpensive ingredients that most of you will have in your stores at home.
• A simple bake with not too much technical skill required.
• Rock cakes freeze really well so double up the recipe, enjoy some now and freeze the rest for a sweet treat another day.

How to make old fashioned rock cakes

• Heat the oven to 200C/180CFan.
• Line a baking sheet with baking paper or a silicone tray liner.
• Place the flour, sugar and salt into a large bowl, add the cold butter and rub into the flour until completely incorporated. Work fast to stop the butter from melting.
• Add the dried fruit and orange zest to the flour mixture and stir to combine.

• Now add the beaten egg and milk, and mix with a fork to bring the mixture into a stiff dough. It should not be too wet, nor too dry.

• Using the fork separate the dough into 10 rough balls of dough and place each ball on the lined baking sheet.
• Place the baking sheet into the hot oven and bake the rock cakes for 15-17 minutes until golden brown.
• Remove the tray from the hot oven and set the rock cakes onto a wire rack to cool completely.

Recipe ingredients & substitutions

• Flour – I like to use self raising flour as the raising agents are already added.
• Sugar – I refer to use fine caster sugar, but you could also use granulated sugar.
• Salt – I add little salt to the dough as salt adds flavour and also improves the texture of any bake.
• Butter – I use unsalted butter, but you can also use salted butter, just cut back a little on the extra salt.
• Dried fruit – I used a combination of raisins and dried cranberries.
• Orange – to add an extra layer of flavour, I added the finely grated zest of one orange.
• Egg – I use a medium sized egg to bring the dough together.
• Milk – I add enough milk to help bring the dough together, any type of milk will work.

Recipe variations

• I’ve used raisins and cranberries, but you can use any variety of dried fruit like currants, sultanas, or mixed dried fruit.
• Use any variety or combination of dried fruit in this cake, just ensure it always adds up to a total of 100g.
• Many recipes add peel to their rock cakes but I’m not keen of peel. Instead I prefer to use finely grated orange zest to add a touch of citrus to the cake. You could also swap the orange for lemon.
• If you like dried mixed peel, add some to the rock cake dough.
• Stir some dark or milk chocolate chips through the dough.
• Add some ground spice to the dough, like ground cinnamon or ginger, or mixed spice.

Useful hints and tips

1. This recipe makes roughly 10 rock cakes, but if you want smaller rock cakes you can probably get 12 or even 14 rock cakes out this mixture. Just ensure you adjust the baking time, and cut it back as needed.
2. Dairy free – to make a dairy free rock cake swap regular butter for a dairy free alternative, and use a dairy free milk like oat or almond milk.
3. Allergy advice: for comprehensive and detailed allergy advice go to Allergy UK.

FAQs

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Additional recipe suggestions

If you like this recipe then try some of my other easy bake recipes:

• Easy Buttermilk Scones
• Chocolate & Hazelnut Cookies
• Lemon Butter Biscuits
• Custard Creams
• No-bake Mars Bar Slice
• No-bake Chocolate Tiffin

If you enjoyed this bake have a look at my Ultimate Guide to Baking with Kids. This guide is full of tasty recipe suggestions for every level of baker.

Traditional Rock Cakes (Rock Buns)

This is an easy recipe for traditional rock cakes, adapted from my grandma's rock cake recipe. You might also know these delicious cakes as rock buns Whatever you call them, they are a delicious and light baked cake.

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Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Servings: 10

Calories: 205kcal

Author: Lesley Garden

Ingredients

• ▢ 225 g self raising flour
• ▢ 50 g caster sugar
• ▢ pinch salt
• ▢ 100 g cold butter (cut into cubes)
• ▢ 50 g raisins
• ▢ 50 g cranberries
• ▢ zest of one orange (finely grated)
• ▢ 1 medium egg (beaten)
• ▢ 2 tbsp milk

Instructions

• Heat the oven to 200C/180CFan.
• Line a baking sheet with baking paper or a silicone tray liner.
• Place the flour, sugar and salt into a large bowl, add the cold butter and rub into the flour until completely incorporated. Work fast to stop the butter from melting.
• Add the dried fruit and orange zest to the flour mixture and stir to combine.
• Now add the beaten egg and milk, and mix with a fork to bring the mixture into a stiff dough. It should not be too wet, nor too dry.
• Using the fork separate the dough into 10 rough balls of dough and place each ball on the lined baking sheet.
• Place the baking sheet into the hot oven and bake the rock cakes for 15-17 minutes until golden brown.
• Remove the tray from the hot oven and set the rock cakes onto a wire rack to cool completely.

Notes

• If you want smaller rock cakes you can probably get 12 or even 14 rock cakes out this mixture. Just ensure you adjust the baking time, and cut it back as needed.
• For 10 rock cakes I place them in the oven for 15-17 minutes until golden brown on the top.
• Rock cakes are best eaten warm on the day they are baked.
• Once cooled, store leftover rock cakes in an airtight container on the counter top for 2-3 days.

Nutrition Facts

Traditional Rock Cakes (Rock Buns)

Amount Per Serving

Calories 205 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 5g31%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 38mg13%

Sodium 73mg3%

Potassium 104mg3%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 280IU6%

Vitamin C 0.1mg0%

Calcium 28mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Afternoon Tea, Baking

Cuisine : British

Keyword : grandmas rock cake recipe, rock buns, rock cakes

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