Rock Cakes Recipe by Mangia
Rock Cakes
The name comes from the appearance, not the texture, which happens to be lovely a tender crumb studded with currants, golden raisins, and candied lemon peel. The sprinkling of granulated sugar before baking ensures a handmade, old-fashioned finish. A basket of these, with a jar of jam or honey, makes a wonderful gift, especially during the holidays.
Ingredients
- 3 cups all-purpose flour
- 1 ½ tablespoons baking powder
- ½ teaspoon ground ginger
- ½ teaspoon ground mace
- ½ teaspoon salt
- 12 tablespoons (1 ½ sticks) cold unsalted butter
- ½ cup dried currants
- ¼ cup golden raisins
- ¼ cup diced candied lemon peel
- 3 large eggs
- ¼ cup sugar plus 2 tablespoons for sprinkling
- ½ cup buttermilk
- 2 large egg whites
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Have ready a large ungreased baking sheet.
- In a large bowl, combine the flour, baking powder, ginger, mace, and salt; stir until combined.
- Cut the butter into small pieces. Using the tips of your fingers or a pastry blender, work it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the dried currants, golden raisins, and candied lemon peel until evenly distributed.
- In a medium bowl, beat the eggs lightly, then add the ¼ cup sugar and buttermilk, stirring until combined. Pour the wet ingredients into the dry ones and stir until just incorporated. (The dough will be somewhat wet.)
- Turn the dough out onto a lightly floured surface and knead 5 or 6 times, until soft and cohesive. Pat the dough into a 9 x 12-inch rectangle and with a knife, cut it into 12 equal squares. Place the squares, 2 inches apart, on the baking sheet.
- Beat the egg whites until combined; then brush the dough with them. Sprinkle the tops of the cakes with the remaining 2 tablespoons of sugar.
- Bake the cakes about 20 minutes, until golden. They are best served warm, with softened butter or jam. Store in an airtight container or, tightly wrapped in plastic, in the refrigerator or freezer.
