Nans Rock Cakes
Doughy Fruit mix of bliss, crumbly and tasty.
Equipment
- 2 Baking Trays
- 1 Wire Cooling Rack
Ingredients
Rock Cakes
- 450 Grams Plain Flour
- 2 Grams Mixed Spice 1 level Teaspoon
- 20 Grams Baking Powder 6 level Teaspoons
- 225 Grams Butter Room Temp
- 225 Grams Mixed Fruit Raisins , Sultana, Cranberries
- 225 Grams White Sugar
- 3 Large Eggs Free Range (~60 grams each)
- 90 Ml Milk Just enough to bind mixture (too much and the cakes will be flat)
Sugar Coating
- Raw Caster Sugar White is fine
Instructions
Prep
- Pre Heat Oven to 230c
- Lightly Butter 2 baking trays
Recipe
- Sieve flour and baking powder together into a large bowl, rub in butter until mixture resembles breadcrumbs.
- Add sugar and dried fruit
- Stir in eggs using a knife
- Stir the milk in gradually, you need approx 90ml +/-The mixture should drop from the knife if shaken very sharply.
- Take up small portions of mixture between two forks, put onto greased baking tin allow plenty of room for buns to spread.
- Sprinkle with sugar before baking if required or after if you wish.
- Bake for 12-15 mins near top of oven 230C
Notes
The cakes are very short, allow to cool for 2 – 3 mins before moving them to a cooling rack.
Sprinkle with sugar before or after cooking as prefered.
Best eaten on the day, they stale very quickly like scones.