Mary Berry Cherry Rock Cakes

I always forget how much I love rock cakes until I make them again. They’re the kind of bake that gets overlooked—too simple, too plain, too retro. But that’s exactly why they’re brilliant. Especially when you load them up with glacé cherries and warm spice, like Mary Berry does here.

These remind me of my gran’s biscuit tin—the old metal one with a faded floral lid. She never measured properly, always had flour on her sleeves, and made rock cakes the size of tennis balls. Mine came out a bit neater (sorry, Gran), but still had that lovely nubbly top, crisp edges, and soft, crumbly middle.

The first time I made them, I didn’t dry the cherries enough and ended up with slightly soggy bottoms. Lesson learned. Now I rinse, dry, and even toss them in a little flour before mixing. Works like a charm.

The Secret Behind This Bake

• No mixer needed – You just rub in the butter by hand, stir, and go. It’s the kind of bake you can do while your tea brews.
• Self-raising flour + baking powder gives them just enough lift without losing the rustic texture.
• Mixed spice + cherries feels festive but not fussy—like a warm hug in cake form.

They’re best fresh, warm from the oven, with a good mug of something strong. But I won’t lie—they’re still very good with butter the next day.

Ingredients + Why They Matter

• Self-Raising Flour + Baking Powder – The combo gives these their trademark rise and crumbly dome tops.
• Butter (softened) – Rubbing this into the flour gives that short, biscuit-like texture. Cold butter works too—just takes a little longer.
• Sugar – White or soft brown both work. Brown gives a bit more depth and chew.
• Glacé Cherries – Rinse and dry them well to avoid sogginess. Quartered gives the perfect bite without overload.
• Mixed Spice – Adds gentle warmth. You could dial it up with cinnamon or nutmeg if you’re in that mood.
• Egg + Milk – The egg binds, the milk loosens. Add the milk slowly—rock cakes should be sticky, not sloppy.
• Demerara Sugar – The crunch on top is the best bit. Don’t skip it.

Making It Yours (Without Ruining It)

• No glacé cherries? Use sultanas or chopped dried apricots. I’ve tried both—lovely, but cherries are still my favourite.
• Want extra spice? Add a pinch of clove or allspice. Just a little—it’s easy to overpower.
• Wholemeal flour? Yes, but add a splash more milk—it’s thirstier.
• Gluten-free version? I tested with a 1:1 GF blend. They’re a bit more crumbly but still rock-cakey and satisfying.

Mistakes I’ve Made (and How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Rock cakes too dry	Too little milk or overbaked	Add just enough milk for a soft, sticky dough
Flat and pale	Oven too cool or baking powder expired	Check oven temp and use fresh raising agents
Cherries sunk or bled	Didn’t dry them properly	Rinse, dry thoroughly, and coat in a bit of flour
Overmixed dough	Treated it like cookie batter	Stir gently—lumps are okay

How to Make Mary Berry’s Cherry Rock Cakes

1. Preheat oven to 200°C / fan 180°C / gas 6. Lightly butter two baking trays.
2. Rub in the butter: In a large bowl, mix flour and baking powder. Add butter and rub in with fingertips until it resembles breadcrumbs.
3. Add the flavourings: Stir in sugar, cherries, and mixed spice.
4. Form the dough: Beat the egg with about 1 tbsp milk. Pour into the bowl and stir to make a slightly sticky dough. Add a splash more milk if needed.
5. Shape the cakes: Use two teaspoons to drop 12 rough mounds of dough onto trays, leaving space to spread. Sprinkle with demerara sugar.
6. Bake for 15 minutes, or until golden at the edges.
7. Cool and serve: Transfer to a wire rack and let them cool slightly before eating.

Tips from My Kitchen

• I like to press a few cherry bits into the top of each mound before baking—looks lovely once golden.
• If using soft brown sugar, reduce the milk slightly—the dough gets stickier.
• Don’t overthink the shape—they’re called rock cakes for a reason. Imperfection is the goal.

Storage + Serving

• Room Temp: Airtight tin for 1–2 days. Best eaten fresh.
• Freezer: Wrap individually and freeze up to 2 months. Defrost at room temp. Toast gently if needed.

They’re brilliant on their own or split open and buttered like a scone (trust me on this).

FREQUENTLY ASKED QUESTIONS

Q: Do I need to rinse the glacé cherries?
A: Yes. The syrup makes them sticky and can bleed into the dough. Rinsing and drying keeps them whole and lovely.

Q: Can I double the recipe?
A: Absolutely. Just use two large trays or bake in batches so they’re not crowded.

Q: Why are my rock cakes spreading too much?
A: Your dough may be too wet, or your oven too cool. Add a bit more flour or chill the dough briefly.

Q: Can I make these with kids?
A: Yes! Perfect hands-on recipe—no sharp knives or electric mixers needed.

Q: Are they supposed to be soft or crunchy?
A: Both. Crisp golden edges, soft middle—that’s the rock cake ideal.

Try More Recipes:

• Mary Berry Honeycomb Rocky Road
• Mary Berry Rock Cakes Recipe
• Mary Berry Cherry Traybake
• Mary Berry Cherry Loaf