Nuts About Rock Cakes. You don't need anything on them or with them, they stand alone as a delicious little cake, full of flavour and, as my memory serves me, satisfying. Traditional recipes has mixed spices and mixed fruit & peel. My own version has just raisins, a small amount of nutmeg, a.

Rock Cakes - simple, sweet and quick. A pretty and decorative blog about my design work and illustration and the venues where I sell my print on demand deliciousness. Последние твиты от Nuts About Cakes (@NutsAboutCakes). Nuts About Cakes is a company that specializes in exclusive baked goods to corporate and retail clients. You can cook Nuts About Rock Cakes using 13 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Nuts About Rock Cakes

You need 350 g of plain flour.
It's 2 teaspoons of baking powder.
You need 1/4 teaspoon of salt.
Prepare 175 g of light brown soft sugar.
It's 1/4 teaspoon of nutmeg.
It's 1 1/2 teaspoons of ground cinnamon.
Prepare 75 g of raisins.
It's 12 of glace cherries, chopped.
You need 30 g of chopped mixed nuts.
Prepare 175 g of Stork® margarine or unsalted butter.
Prepare 1 of large egg.
It's 1-2 tablespoons of milk, as needed.
You need of Demerara sugar to sprinkle.

Really nice little piece, nice green. They also sent another little rock. These traditional British rock cakes are easy to make and a favorite with children. Rock cakes are made from a simple dough made of self-rising flour, baking powder, butter, sugar, milk, and Recipe Variations.

Nuts About Rock Cakes instructions

Preheat oven to 190 C / Gas 5. Line a baking tray with non stick greaseproof paper..
Sift flour, baking powder and salt into a large mixing bowl. Add in the sugar, nutmeg and cinnamon and stir thoroughly ensuring that any lumps of sugar are broken up..
Add the egg and stir. This will bind the ingredients and start to form a stiff mixture. You will need to add 1 tablespoon of milk. You’ll need to judge whether you need to add a second. If it’s too stiff you won’t be able to “fork” it onto the baking sheet so let that be your guide..
Get a good forkful of the mixture and “plonk” it onto the baking tray, spacing them out. Allow about 3 to 4cm between each one. You should be able to get 12 rock cakes out of this mixture. You don’t need uniformity of shape, a spikey mound is fine. Sprinkle a little demerara sugar on each to give a crunchy topping..
Bake in the centre of your oven until golden brown, 20 to 25 minutes. Remove and transfer to wire rack to cool completely..
These will keep in a cake tin for 2 to 3 days. They won’t last that long!.

Dried cranberries make a good addition, as do a few chopped nuts, a teaspoon of honey. A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. They were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. Chop nuts using a large chef's knife with a tapered blade. With one hand on the handle and the other on the tip of the knife (watch your fingers!), carefully rock the knife blade across the nuts until they are the right size.