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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.