Rock cakes

Back to recipe list	Printer friendly view
Rock cakes

Wash and chop the cherries
80g glazed cherries, washed and dried 20g flour for dusting	Wash, dry and rough chop the cherries. Dust the cherries in the flour
Make the cake mixture
110g butter softened (salted or unsalted) 110g white caster sugar	In a large bowl Mix butter and sugar with a fork or electric hand mixer to a creamy texture
2 beaten eggs 4 drops of almond essence	Mix in the eggs and almond essence
170g self raising flour, sieved	Sieve in the flour, and fold in gently with a spoon
80g sultanas Chopped cherries from above 1-4 tbsp milk, more if required	Add the fruit and milk gently fold in, adding just enough milk until the mixture just falls off the spoon
Spoon into bun tins and bake in the oven
Cake mixture from above	Divide the mixture into two shallow non-stick (12) bun tins, lightly greased (18 cakes only)
White caster sugar	Sprinkle the sugar over the top of each cake. Bake on two shelves in a pre-heated oven at 200 ° C for 15 minutes, until the cakes on the top shelf are golden brown, then swap shelves and bake for a further 5 minutes.