These classic rock cakes are a much-loved British bake with a rough, craggy look and a soft, lightly crumbly texture inside. They are gently sweet, studded with dried fruit, and finished with a golden crust that feels comforting and familiar. This is an easy recipe, perfect for beginners or anyone wanting a quick bake without fuss. From start to finish, they are ready in about 30 minutes.
Ingredients
For the rock cakes
- 225g self-raising flour
- 75g unsalted butter, softened
- 75g caster sugar
- 150g mixed dried fruit
- 1 tsp mixed spice
- 1 large egg
- 2 tbsp milk
How to Make Delia Smith Rock Cakes
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Lightly grease a baking tray and set it aside.
- Mix the base: Place the flour in a bowl and rub in the butter using your fingertips until it looks like fine breadcrumbs.
- Add flavour: Stir in the caster sugar, mixed spice, and dried fruit until well distributed.
- Bring together: Beat the egg with the milk, then mix into the dry ingredients to form a soft, slightly sticky dough.
- Shape the cakes: Spoon rough heaps onto the tray. Do not smooth them. The uneven surface gives rock cakes their character.
- Bake: Bake for 12 to 15 minutes until golden and just firm when pressed lightly.
- Cool: Remove from the oven and transfer to a wire rack. Leave to cool slightly before eating.
Tips for Perfect Rock Cakes
Why are my rock cakes hard?
This usually means the dough was overmixed or too much flour was added. Mix just until combined and keep the dough soft.
How do I get the classic rough top?
Do not flatten or smooth the dough. Spoon it straight onto the tray in rough mounds.
Can I add different fruit?
Yes, raisins, sultanas, currants, or even chopped dates all work well.
Serving Suggestions
- Serve warm with butter
- Enjoy with a cup of tea
- Add a light dusting of icing sugar
Storage
Room temperature
Keep in an airtight tin for up to 2 days.
Refrigerator
Not recommended, as chilling dries them out.
Freezing
Freeze once cooled for up to 2 months. Defrost at room temperature before serving.
Nutrition
- Calories: 210 kcal
- Carbohydrates: 32g
- Protein: 4g
- Fat: 8g
- Saturated fat: 4g
- Sodium: 120mg
Nutrition values are estimates and may vary.
FAQs
Can I bake this as a loaf instead?
Yes, divide the mixture between two loaf tins and increase the baking time slightly. Check for doneness with a skewer.
What size tray bake tin works best?
A tin around 23 x 30cm gives the ideal depth and even baking.
Can I use wholemeal flour?
You can replace half the flour with wholemeal, but the cakes will be slightly denser.
Is this cake suitable for children?
Yes, it is gently spiced and lightly sweet, making it suitable for all ages.
Delia Smith Rock Cakes Recipe
Course: Baking, DessertCuisine: BritishDifficulty: Easy12
cakes10
minutes15
minutes25
minutes210
kcal25
minutesTraditional Delia Smith rock cakes with a lightly crumbly texture, sweet dried fruit, and a golden finish. A simple British bake perfect for afternoon tea.
Ingredients
225g self-raising flour
75g unsalted butter, softened
75g caster sugar
150g mixed dried fruit
1 tsp mixed spice
1 large egg
2 tbsp milk
Butter, for greasing trays
Directions
- Preheat the oven to 200°C or 180°C fan and lightly grease a baking tray.
- Rub the butter into the flour until the mixture resembles fine breadcrumbs.
- Stir in the sugar, mixed spice, and dried fruit until evenly combined.
- Beat the egg with the milk, then add to the bowl and mix to a soft, slightly sticky dough.
- Spoon rough mounds onto the baking tray, leaving space between each cake.
- Bake for 12 to 15 minutes until golden and firm to the touch.
- Transfer to a wire rack and leave to cool slightly before serving.
Notes
- Do not overmix the dough or the cakes may turn tough.
- Rock cakes should look rough on top, not smooth.
- Best enjoyed on the day they are baked.
