Return to listing

Good Old Rock Cakes

These were once economy cakes, not too expensive, providing cake for large families. They were not going to be included in this edition – until, that is, we made some. And unbelievably they went down a storm. Perhaps we’ve got so used to bland shop-bought stuff that even something as simple as this tastes so very good.

 Good Old Rock Cakes

  Makes 10-12

 350g plain flour
 ¼ teaspoon salt
 2 level teaspoons baking powder
 175g light brown sugar
 about ¼ nutmeg, freshly grated
 ½ level teaspoon mixed spice
 175g spreadable butter
 125g mixed dried fruit
 1 large egg
 1–2 tablespoons milk (if needed)
 Pre-heat the oven to 190ºC, gas mark 5
Oven temperatures and Conversions
Click here for information
Equipment: A Delia Online Baking Sheet, lined with a non-stick liner, or similar. 

This recipe is from Delia's Cakes


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.


Return to Homepage
Visit the Delia Online Cookery School

Related recipes

Plain Scones Makes about 8

Plain Scones

Plain, meaning without added fruit, but light, airy and just the right amount of crusty surface makes these scones the perfect backdrop to preserves and clotted cream.

Rich Fruit Scones Makes about 8

Rich Fruit Scones

These don’t need clotted cream and preserves – just serve them fresh and warm from the oven with a serious amount of really good butter.

Viennese Tartlets 

Viennese Tartlets

The texture of these is not like anything else. They are very short and buttery, and seem to just melt in the mouth. We like them filled with morello cherry jam because by contrast it’s not too sweet.

Welsh Cakes Makes about 20

Welsh Cakes

These have been a huge success with everyone who has tasted them, and because they’re cooked on top of the stove, children (with supervision) love making them. Serve them warm with lots of butter, and later on they’re very good toasted.

Chocolate 'Surprise' Cup Cakes 

Chocolate 'Surprise' Cup Cakes

It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.

Traditional Lancashire Eccles Cakes Makes 10

Traditional Lancashire Eccles Cakes

In Lancashire it’s traditional to serve Eccles cakes with creamy Lancashire cheese




Popular topic
Latest post
Ask Lindsey... Tonial
09 Oct 2015 17:20
Coffee Break Your recipes
09 Oct 2015 19:34
Food and travel Oz Holiday
14 Aug 2015 03:45
Can Anyone Help? Reply to above
09 Oct 2015 21:20
Books Sorry for no reply
03 Sep 2015 21:44
Equipment Kitchen update
09 Oct 2015 00:34
Gardening Indoor plants
21 Aug 2015 13:00
CMS solutions by