I can’t really remember the last time I had a rock cake, but I had a vague idea of them being a bit cakey and a bit biscuity (but most likely to be biscuity if they’re not homemade). This recipe actually gets the balance spot on – especially when you have one that’s still a bit warm from the oven!
The main flavours come from mixed dried fruit, nutmeg and mixed spice. I used flame raisins and mixed peel for the dried fruit, and stuck to the spices specified by Delia (although you could use anything you like, really).
You start making the dough as if you’re making scones or shortbread – by rubbing butter into flour and sugar to create ‘breadcrumbs’. Everything else goes in to create what Delia calls a “stiff dough”, but what I call a bit of a crumbly mess! Luckily, it’s a crumbly mess that holds together long enough to shape into rough peaks.
The rock cakes were baked in just under 20 minutes and were ready to eat not long after that. They were absolutely delicious – buttery and soft on the inside and crumbly on the outside. The fruit and spices went very well together – the flavours reminded me a bit of Christmas! I can imagine the recipe working well with other spices too, such as cinnamon and cardamom.
This is a great recipe to make if you want something nice with a cup of tea, but can’t be bothered making a proper big cake – and do try the rock cakes warm!