Light Rock Cakes Recipes

VEGAN ROCK CAKES

Steps:

• Preheat oven (200 °C, Fan 180 °C, 400 °F, Gas 6), and grease two baking trays.
• To make the flax egg replacement, mix the ground flax seed with the 2 tablespoons water and set it aside to thicken for at least 10 minutes.
• In a large bowl, mix together the flour, sugar, baking powder, spices, salt and lemon zest. Add the margarine and rub in until the mixture resembles fine breadcrumbs. Tip in the dried fruit and mix until evenly distributed. Finally, mix in the flax egg replacement and soy milk, bringing it all together into a slightly wet, but firm dough.
• Divide dough in to 10 scoops, and place on the baking trays leaving room for them to at least double in size. Bake in the centre of the preheated oven until well risen and golden - approximately 15-20 minutes. Transfer to a wire rack to cool.

ROCK CAKES

Steps:

• Preheat oven to 180C Fan
• Lightly grease a baking tray
• Place the flour in a large bowl. Add the cubes of margarine and rub the margarine into the flour with your fingertips to form a breadcrumb like mixture.
• Stir in the dried fruit and caster sugar. Then stir in the egg.
• Form a large ball and using your hands make mounds of equal amounts of the mixture and place them onto the baking tray and brush with the milk.
• Bake in the centre of oven for 10 - 15 minutes until cooked. To check they are cooked through insert a skewer into the centre of one of the buns which will come out clean if they are done.
• Place the buns on a wire rack to cool. Then store in an airtight container and consume within 3 - 4 days.

ROCK CAKES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
• Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.

TRADITIONAL ROCK CAKES

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
• Sift the flour and baking powder into a large bowl.
• Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Add the sugar and dried fruit and mix so all ingredients are well incorporated.
• Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
• Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
• Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!

LIGHT FRUITCAKE

Steps:

• In large bowl, combine the raisins, cherries, glazed pineapple, mixed glazed fruit, and citron. Mix well. Stir in the brandy to coat the fruit. Cover tightly with plastic wrap. Let stand for about 24 hours to macerate the fruit, stirring occasionally. When ready to mix up the cake, add the coconut and lemon and orange rind. Stir well.
• Prepare 8-inch square fruitcake pan that is 3 inches deep and has a removable bottom: Lightly spray the bottom and sides of the pan with cooking spray. Line the pan (bottom and sides), with brown paper or double thickness of parchment paper. Lightly spray the paper.
• Preheat oven to 275°F.
• In large bowl of stand mixer and using the paddle attachment, beat the butter until creamy. Gradually add the sugar and beat until mixture is light and creamy. Beat in the egg yolks, one at a time, beating well after each addition and scraping the sides of the bowl with a spatula to ensure ingredients are all incorporated. Beat 1 additional minute. Beat in the vanilla, almond, and lemon flavorings. Stir in the drained crushed pineapple.
• Sift together 2¾ cups of the flour, baking powder, and salt.
• In measuring cup or small bowl, combine the orange and lemon juices along with the reserved ¼ cup of pineapple juice.
• Add the dry and wet ingredients to the beaten butter and sugar mixture in three additions, starting and ending with the flour mixture. Transfer batter to a very large bowl.
• Sprinkle reserved cup of flour over the macerated fruit and toss ingredients lightly and quickly. Gently fold the fruit mixture into the batter.
• In clean bowl, beat the egg whites until stiff but not dry. Gently fold the whipped egg whites into the batter.
• Transfer batter by large spoonfuls into the prepared baking pan. Use a knife to evenly spread the batter in the pan, smoothing the top. Add a few cherries as decorations to the top of the cake, if desired.
• Place small pan of hot water on the lower rack in the oven. Place fruitcake in center of middle rack and bake for approximately 5 - 5¼ hours or until cake is firm to the touch and cake tester inserted into centre of cake comes out clean. After about an hour or so of baking, loosely tent cake with tin foil to prevent it from browning too much. Remove cake from oven and place on rack. Let cake cool in pan for about 40 minutes before carefully removing from pan by inverting it on a tea towel and removing the paper. Carefully turn the cake top side up on to a wire cooling rack.
• Let cake cool completely before brushing well with brandy and wrapping in brandy-soaked cheesecloth, followed by plastic wrap and tin foil. Store in a sealed plastic bag in a cool, dry area. Remove wrapping and brush cake top and sides with brandy once a week for 2-3 weeks as the cake "ages" before cutting and serving.

ROCK CAKES A BRITISH CHILDHOOD CLASSIC

Steps:

• Preheat your oven to 200C/400F/Gas mark 6 and line a large baking sheet with baking parchment or use a silicone baking mat and place to one side.
• In a large mixing bowl add in the flour, baking powder and salt and give a little mix to combine everything.
• Rub the butter into the flour until it looks like fine breadcrumbs. Or use a food processor for quickness if you want.
• Add in the sugar and dried mixed fruit and give a little stir to mix it all together.
• Pour in the lightly beaten egg and gently stir to bring it all together. Add in the milk a little at a time, you just need enough to bring the mixture together. You don't want it to be a super sticky dough.
• Scoop out the mixture into 10 equal sizes onto your baking sheet, the beauty of these rock cakes is they are not meant to be uniformed and perfect looking.
• Sprinkle a little sugar on top if you like an extra little crunch and pop them in your hot oven for 15 to 20 minutes.
• Check on them after 15 minutes, they should have a light golden colour to them and sound a little hollow if tapped on the bottom.
• Transfer them to a wire rack to fully cool down.
• These rock cakes freeze well for up to 3 months and kept in an airtight tin they will keep at room temperature for 5 days.

ROCK CAKES

Steps:

• Preheat oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment
• Mix the flour, sugar and baking powder in a bowl and rub in the butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
• In a bowl, beat the egg and milk together with the vanilla extract.
• Add the egg mixture to the dry ingredients and stir with a spoon until the mixture forms a thick, lumpy dough. Add a little more milk if need to make the mixture stick together.
• Place Spoonfuls of the mixture onto the prepared baking tray (choose how much depending on how big you want them). Leave space between them as they will flatten and spread out to double their size during baking.
• Bake for 15-20 minutes, until golden-brown, depending on size. Allow to cool for a couple of minutes, then cool further on a wire rack. The rock buns keep well in an air tight container but are at their best on the day of baking.

ROCK CAKES

Steps:

• Preheat oven to 200°C Place flour in a large bowl and add butter and rub in until mixture resembles breadcrumbs.
• Mix in sugar , fruit, nuts and ginger. Whisk eggs into milk and add to dry ingredients. Mix to a stiff dough.
• Make round heaps on greased oven trays. Bake for 10-15 min or until golden brown.

ROCK CAKES (ROCK BUNS)

Steps:

• Preheat the oven to 180deg Fan Assisted.
• Line a baking tray with a sheet of baking parchment or a non stick baking mat.
• Add the flour, salt, sugar and spices into a large bowl. Give it a little mix.
• Using your finger tips, rub in the butter until you have fine breadcrumbs.
• Add the raisins, sultanas and candid peal. Give everything a good mix ensuring all the fruit is coated with flour.
• Mix the egg and milk together in a small jug and add to the flour mixture.
• Bring everything together to form a stiff dough.
• Spoon 11 - 12 individual mounds of dough onto the baking tray. Old Fashioned Rock cakes have a rough surface, so don't worry about trying to make them smooth.
• Bake in the centre of the oven for 15 mins or until baked. They should have a nice golden colour. If you choose to make larger Rock Buns, the baking times will differ and they will take longer to bake.
• Take out of the oven and dust with demerara sugar while still warm. Leave to cool.

TRADITIONAL ROCK CAKES

Steps:

• Preheat oven to 'moderately hot' about 180°C (360°F). Grease a baking tray or cookie sheet with butter.
• Sift flour, sugar and cinnamon together in a bowl. Using your fingertips, rub in the butter until mixture resembles fine breadcrumbs.
• Add sultanas and mix well breaking up clumps.
• Beat the egg and add. Add sufficient milk to make a moist but stiff consistency. Depending on the flour you may need a little less or a little more milk.
• Spoon mixture into rough walnut-sized lumps onto the greased tray. Leave space for slight spreading. Sprinkle with sugar.
• Bake for 15- 20 minutes or until cooked through.
• Loosen on trays while hot and allow to cool or eat warm with or without butter.

ROCK CAKES

Steps:

• Pre heat your oven to 180°C/350°F/Gas Mark 4. Weigh out 200 grams plain flour and cut up 100 grams of cold butter into 2 cm chunks. Put the butter in with the flour. I use either a free standing mixer or food processor but you can simply use a large mixing bowl, fingers and a wooden spoon.
• Using your paddle attachment, food processor or fingers, rub flour and butter together until it forms sandy breadcrumbs. This takes about a minute for the mixer and about 10 seconds with the food processor. Alternatively rub the mixture together with your fingers for about 5 minutes until sandy. Add 100 grams caster sugar, 1 tsp of baking powder, ½ tsp of mixed spice, ¼ tsp of fine salt to the mixture. Mix through.
• Pour in the large beaten egg and mix until you can see no more flour and the mixture has nearly become a dough. It will appear too dry at first but keep going until it starts to come together. You will have to tip the buttery breadcrumb mixture out of the food processor, if you are using one, and into a mixing bowl for this stage so as not to blitz the raisins. Drop in 75 grams of raisins and mix again briefly.
• Make 9 cake mixture balls on a lined large baking tray. Pile them up high as they will drop considerably.Leave space for them to spread. I only use a spoon too gently squash them together a little to prevent the mixture unfurling in the oven. You want to preserve a craggy look so don't roll into smooth balls otherwise they will be too flat.
• Bake for about 15 minutes and golden brown. Don't let them colour too much at the edges. Allow to cool for a couple of minutes on the tray before using a flat spatula or fish slice to remove them to a wire rack for cooling.
• Apply To Back In The Day Face

LIGHT ROCK CAKES

Steps:

• Preheat oven to 200 deg C (fan forced oven).
• Sift flour into large bowl then add remaining dry ingredients.
• In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
• Add milk mixture to dry ingredients and mix well.
• Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
• Bake for 20 minutes or until pale golden.

EASY LIGHT FRUITCAKE

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line the bottom and sides of two greased 9 x 5 x 3 inch loaf pans, and 1 round 4 1/2 inch x 3 inch deep pan with brown paper. Grease the paper.
• In a large bowl, stir together cherries, pineapple, raisins, mixed peel, 1 cup pecans, and 1 cup flour. Mix until fruit is coated with flour.
• In another large bowl, cream the butter or margarine and sugar together. Beat in eggs 1 at a time. Mix in orange juice and vanilla. Combine 5 cups flour, baking powder, and salt; stir into the creamed mixture. Stir in floured fruit and nuts. Mix. Spoon batter into prepared pans. Fill each pan 3/4 full. Arrange split almonds over tops.
• Bake for about 3 hours, until toothpick comes out clean. Cover with foil if top gets too dark while baking.

GOOD OLD ROCK CAKES

Steps:

• Mix the flour, salt, baking powder and sugar in a bowl, making sure you get all the little lumps out of the sugar, then add the spices and rub in the butter until the mixture looks like fine breadcrumbs. Lastly, stir in the fruit. Now break the egg into a separate bowl and whisk it lightly with a fork, then add it to the flour mixture. Stir until the mixture forms a stiff dough (you may need to add a tablespoon of milk, though certainly not more than two). Now, using two forks, pile the mixture in irregular spiky heaps on the baking sheet. Bake near the centre of the oven for 18-20 minutes or until golden brown, then leave to cool for a minute on the tray before removing to a wire rack. Store in an airtight tin.