Scrumptious, light and crumbly little rock cakes that are made with mixed fruits and spices.
Old Fashioned Rock Cakes
- Preparation time: 20 minutes
- Cooking time: 18 minutes
- 325 g (12 oz) plain flour/cake and pastry flour (2⅔ cups)
- 2 tsp baking powder
- ¼ tsp salt
- 170 g (6 oz) light brown sugar (⅔ cup)
- ¼ nutmeg, grated
- ½ tsp mixed spice, or pumpkin pie spice
- 170 g (6 oz) butter, softened (¾ cup, or 1½ sticks)
- 40 g (1½ oz) currants (⅓ cup)
- 40 g (1½ oz) sultanas (⅓ cup)
- 40 g (1½ oz) raisins (⅓ cup)
- 1 egg, large (U.K.)/ extra large (N.A.), beaten
- 1 –2 tbsp milk
- You will also need 2 baking sheets, lined with parchment paper
Preheat the oven to 190°C (375°F) (gas 5)
Sift the flour, baking powder and salt into a large bowl.
Mix in the sugar, breaking up any lumps that cling together.
Next mix in the spices.
Rub in the butter until the mixture resembles fine breadcrumbs.
Now stir through the dried fruits.
Sprinkle the egg over the mixture and start to bind in, adding a little milk, as necessary, until a stiff dough has formed.
Make 12 mounds of the dough on the baking sheets but do not smooth them out, the surface needs to look irregular.
Bake in the oven for 18 minutes until they become golden brown.
Remove from the oven and leave to cool for a couple of minutes.
Then transfer to a cooling rack to finish cooling.
Store in an airtight container.
This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!
Coffee Walnut Cakes
- Preparation time: 45 minutes
- Cooking time: 35–40 minutes
- For the sponge
- 225 g (8 oz) butter, softened (1 cup, or 2 sticks)
- 225 g (8 oz) light muscovado sugar/light brown soft sugar (1 cup)
- 4 eggs, large (U.K.)/extra large (N.A.), lightly beaten
- 225 g (8 oz) self-raising/self-rising flour (1¾ cups), sifted
- 85 g (3 oz) walnuts, finely chopped (⅔ cup)
- 2 tsp coffee extract
- 2 tbsp milk
- For the decoration
- 200 g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
- 450 g (1 lb) icing/powdered sugar (4 cups), sifted
- 1½ tsp vanilla extract
- 1½ tsp coffee extract
- 20 walnut halves
- You will also need a tin/pan 20 × 30 × 5 cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.
Preheat the oven to 180°C (350°F) (gas 4).
Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.
Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.
Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.
Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.
Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.
Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.
To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.
Cut each cake into 10 equal pieces and decorate each piece with a walnut half.