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An extra spicy, fruity variety of rock cake.
Ingredients
8 oz self-raising wholewheat flour
½ teaspoon mixed spice
½ teaspoon ground cinnamon
4 oz butter, softened
4 oz demerara sugar
4 oz mixed dried fruit (currants, sultanas, mixed peel, glace cherries etc. in any proportion)
Grated rind of half a lemon
1 medium egg, beaten
2 tablespoons milk
Method
Set oven to 375 Fahrenheit or mark 5.
Sift the flour, mixed spice, and cinnamon together into a bowl and rub in the butter until the mixture resembles bread crumbs.
Stir in the sugar, dried fruit, and lemon rind.
Add the egg and milk and combine with the dry ingredients to form a crumbly dough.
Form into 10 or 12 rough heaps on a greased baking sheet.
Bake for approximately 20 minutes until lightly browned.
Cool on the baking tray for 5 minutes before transferring to a wire rack.
These cakes are best eaten on the same day as made; they freeze well.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.