Rock Cakes
A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks".
Yield
15 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| ½ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| ¼ | cup |
butter
cut in small pieces |
|
| ¼ | cup |
vegetable shortening
solid, cut in pieces |
*
|
| ⅓ | cup |
raisins, seedless
plumped |
|
| ⅓ | cup |
walnuts
chopped |
|
| ⅔ | cup |
brown sugar, light
packed |
*
|
| 1 | each |
lemon
grated peel |
|
| 1 | each |
eggs
lightly beaten |
|
| 1 to 2 | tablespoons |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 1 | pinch |
salt
|
*
|
| 2.5 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 59 | ml |
butter
cut in small pieces |
|
| 59 | ml |
vegetable shortening
solid, cut in pieces |
*
|
| 79 | ml |
raisins, seedless
plumped |
|
| 79 | ml |
walnuts
chopped |
|
| 158 | ml |
brown sugar, light
packed |
*
|
| 1 | each |
lemon
grated peel |
|
| 1 | each |
eggs
lightly beaten |
|
|
milk
|
|
Directions
Preheat oven to 400℉ (200℃) (205 degrees C). Grease a large baking sheet; set aside.
Sift flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl.
With your fingers, rub in butter and shortening until mixture is crumbly.
Stir in raisins, walnuts, brown sugar, and lemon peel.
Add egg and just enough milk to make a stiff dough.
Drop tablespoonfuls of dough 2 inches apart on baking sheet.
Bake 12 to 15 minutes or until golden brown.
Transfer to a wire rack to cool.
Serve fresh.
