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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.

A circular wire rack topped with rock cakes, and some dried raisins, golden raisins and cranberries scattered alongside.

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.

A circular wire rack topped with rock cakes and hands holding a rock cake.

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

Rock cake recipe ingredients set out in individual bowls on the counter top.
  • 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.
A circular wire rack topped with rock cakes, and some dried raisins, golden raisins and cranberries scattered alongside.

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.
A close up image of rock cakes set on a wire cooling rack.

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

What’s the difference between a rock cake and a scone?

They use a very similar type of base dough. However, rock buns are not shaped like scones, they are dropped onto the baking sheet in an informal fashion.

Why are my rock cakes crumbly?

Start by properly rubbing the butter into the flour so you have a breadcrumb like consistency. You need to ensure it is evenly distributed and you have no lumps of butter. Also add just enough milk to bring the dough together, but not enough to make it too wet.

How do I avoid dense rock cakes?

The trick is to use a light tough when bringing the dough together. You want it to come together, but do not overwork it too much or your cakes will be tough and dense.

How long can you store rock cakes?

I do prefer to enjoy rock cakes warm from the oven, the day they are baked. However, once baked and cooled you can store leftover rock cakes in an airtight container on the counter top for 2-3 days.

Can you freeze rock cakes?

Yes, once baked allow to cool completely, then place in a container and store in the freezer for up to 3 months.

Pin the recipe

Pinnable image with recipe title and circular wire rack topped with 10 rock cakes.

Additional recipe suggestions

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

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.

A circular wire rack topped with rock cakes, and some dried raisins, golden raisins and cranberries scattered alongside.

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.
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Calories: 205kcal

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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Recipe Rating




5 from 5 votes (1 rating without comment)

Chloe

Thursday 28th of September 2023

Rock buns for me! I've never added orange zest before - loved the addition!

Lesley

Thursday 28th of September 2023

I think the orange zest makes all the difference and so much better than biting into chunks of orange peel which I've always hated.

Cat

Wednesday 27th of September 2023

I don't remember rock buns being this tasty from my childhood! Love this recipe.

Lesley

Thursday 28th of September 2023

Thank you Cat, I find that removing the hard chunks of peel and replacing it with orange zest improves the recipe a lot!

Janice

Wednesday 20th of September 2023

I made these Rock Buns with my grandchildren as they are such a simple recipe for kids to make. They loved them and your recipe was so easy to follow.

Lesley

Thursday 21st of September 2023

Thank you for sharing that Janice, I used to make these with my Granny.

Shirley

Wednesday 20th of September 2023

These take me right back to school! Perfect bake for a weekend.

Lesley

Wednesday 20th of September 2023

I totally agree Shirley, these always remind me on childhood.

5 from 5 votes (1 rating without comment)