TRADITIONAL ROCK CAKES
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
- Sift the flour and baking powder into a large bowl.
- Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar and dried fruit and mix so all ingredients are well incorporated.
- Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
- Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
- Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!
Nutrition Facts : Calories 190 kcal, Carbohydrate 27 g, Cholesterol 36 mg, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, Sodium 277 mg, Sugar 11 g, Fat 8 g, ServingSize 4 servings, UnsaturatedFat 0 g
LIGHT ROCK CAKES
The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used.
Provided by auntchelle
Categories Drop Cookies
Time 30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200 deg C (fan forced oven).
- Sift flour into large bowl then add remaining dry ingredients.
- In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk.
- Add milk mixture to dry ingredients and mix well.
- Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake.
- Bake for 20 minutes or until pale golden.
Nutrition Facts : Calories 117.2, Fat 1.2, SaturatedFat 0.2, Cholesterol 0.2, Sodium 53.2, Carbohydrate 23.2, Fiber 1.1, Sugar 5, Protein 3.4
ROCK CAKES
Rock cakes are a delicious and easy treat. This traditional recipe shows you how to make 12 of the classic family favourites. Perfect with a cup of tea!
Provided by Neil
Categories Home Baking
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven to 180C Fan
- Lightly grease a baking tray
- Place the flour in a large bowl. Add the cubes of margarine and rub the margarine into the flour with your fingertips to form a breadcrumb like mixture.
- Stir in the dried fruit and caster sugar. Then stir in the egg.
- Form a large ball and using your hands make mounds of equal amounts of the mixture and place them onto the baking tray and brush with the milk.
- Bake in the centre of oven for 10 - 15 minutes until cooked. To check they are cooked through insert a skewer into the centre of one of the buns which will come out clean if they are done.
- Place the buns on a wire rack to cool. Then store in an airtight container and consume within 3 - 4 days.
Nutrition Facts : Calories 155 kcal, Carbohydrate 17 g, Protein 3 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 13 mg, Sodium 93 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LOW SUGAR ROCK CAKES
A delicious treat to enjoy, without lots of sugar. It uses a range of ingredients!
Provided by minilaura
Time 35m
Yield Makes Cakes
Number Of Ingredients 0
Steps:
- Sieve flour, and rub in margarine until mixture becomes like breadcrumbs.
- Stir in sugar and fruit.
- Beat egg and stir in with milk until a stiff mixture is formed.
- Place small rocky piles of mixture onto a greased baking tray
- Bake at gas 5/190 degrees C for 20-25 minutes until golden brown and set.
ROCK CAKES
Our easy, traditional rock cake recipe is the ideal afternoon treat. These simple fruit buns are a great storecupboard bake that everyone will enjoy
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 40m
Yield Makes 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a baking sheet with baking parchment. Tip the flour, baking powder and 1 tsp spice into a bowl. Add the butter, cut into small pieces. Rub the butter into the flour until the mixture forms fine crumbs (or do this in the food processor).
- Stir in the muscovado sugar and fruit, then add the egg and milk. Mix to a fairly firm dough. Spoon 10 rough blobs of the mixture onto the baking sheet, leaving room for a little spreading. Mix together the sugar and remaining mixed spice and sprinkle over the cakes. Bake for 20-25 mins until golden brown.
Nutrition Facts : Calories 211 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
HOMEMADE LOW-SUGAR CAKE MIX
Use this homemade recipe in place of a low-sugar store-bought cake mix. Saves money, tastes great, and is easy to make. Replaces 6 low-sugar cake mix boxes. Store bags of cake mix in the pantry for 1 month or in the freezer for 3 months.
Provided by DonnaTMann
Categories Desserts Cakes Yellow Cake Recipes
Time 15m
Yield 72
Number Of Ingredients 7
Steps:
- Cut butter blend into sugar blend with a hand mixer in a very large bowl until it looks like coarse crumbs.
- Combine cake flour, buttermilk powder, baking powder, salt, and baking soda in another large bowl. Add flour mixture to the butter-sugar mixture. Separate cake mix into 6 large zip-top bags.
Nutrition Facts : Calories 221.5 calories, Carbohydrate 29.3 g, Cholesterol 3 mg, Fat 9.2 g, Fiber 0.4 g, Protein 2.7 g, SaturatedFat 1.7 g, Sodium 527.9 mg, Sugar 12 g
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