These Cherry Rock Cakes are a classic British bake with a twist! Soft on the inside with a slightly crisp, golden crust, they’re packed with juicy glacé cherries and a hint of warm mixed spice. No special equipment is needed, making them quick, easy, and perfect for teatime. Best enjoyed fresh on the day of baking!
Ingredients Needed:
- 225g (8oz) self-raising flour
- 2 level tsp baking powder
- 100g (4oz) butter, softened
- 50g (2oz) sugar
- 150g (5oz) glacé cherries, rinsed, dried, and quartered
- 1 level tsp ground mixed spice
- 1 large egg
- About 1 tbsp milk
- Demerara sugar, for sprinkling
How To Make Spiced Cherry Rock Cakes
- Preheat the oven: Set it to 200°C / fan 180°C / gas 6. Lightly butter two baking trays to prevent sticking.
- Prepare the dry ingredients: In a large bowl, mix the flour and baking powder. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Add the flavourings: Stir in the sugar, cherries, and mixed spice until evenly combined.
- Form the dough: Beat the egg and milk together, then pour it into the bowl. Mix well—if the dough feels too dry, add a little more milk. The mixture should be slightly sticky but not wet.
- Shape the rock cakes: Using two teaspoons, drop 12 rough mounds of dough onto the prepared baking trays. Leave space between them as they will spread slightly. Sprinkle each with demerara sugar for a crisp, golden finish.
- Bake the cakes: Place the trays in the preheated oven and bake for about 15 minutes, or until the cakes are lightly golden at the edges.
- Cool and serve: Transfer to a wire rack to cool completely before enjoying!
Recipe Tips
- Don’t overmix the dough—rock cakes should have a rustic, crumbly texture.
- Rinse and dry the cherries well before adding them to the mix to avoid excess moisture.
- For a richer flavour, try using soft brown sugar instead of white sugar.
- Adjust the spice level—add a pinch of cinnamon or nutmeg for extra warmth.
- Use wholemeal self-raising flour if you prefer, but add a little more milk to prevent dryness.
How To Store Leftovers
At Room Temperature: Store in an airtight container for up to 2 days.
Freezing: Freeze rock cakes in a freezer-safe container for up to 2 months. Defrost at room temperature before serving.
Try More Recipes:
Mary Berry Cherry Rock Cakes
Description
If you love classic British bakes, these Spiced Cherry Rock Cakes are a must-try! They’re sweet, lightly spiced, and deliciously crumbly—the perfect companion to a cup of tea. Best eaten fresh, so enjoy them warm from the oven and share with family or friends. Happy baking!
Ingredients
Instructions
- Preheat the oven: Set it to 200°C / fan 180°C / gas 6. Lightly butter two baking trays to prevent sticking.
- Prepare the dry ingredients: In a large bowl, mix the flour and baking powder. Add the butter and rub it in with your fingertips until the mixture looks like fine breadcrumbs.
- Add the flavourings: Stir in the sugar, cherries, and mixed spice until evenly combined.
- Form the dough: Beat the egg and milk together, then pour it into the bowl. Mix well—if the dough feels too dry, add a little more milk. The mixture should be slightly sticky but not wet.
- Shape the rock cakes: Using two teaspoons, drop 12 rough mounds of dough onto the prepared baking trays. Leave space between them as they will spread slightly. Sprinkle each with demerara sugar for a crisp, golden finish.
- Bake the cakes: Place the trays in the preheated oven and bake for about 15 minutes, or until the cakes are lightly golden at the edges.
- Cool and serve: Transfer to a wire rack to cool completely before enjoying!