This beginner cake is so so so simple to make. Within 30 minutes easy you can have yummy fruit filled cakes. For me, what makes this recipe particularly special is the nostalgia. Growing up with a Nan that constantly bakes, this was an easy and tasty way to treat anyone who visited. The cakes always took up the table in the middle room with a pride of place. Really crusty on the outside (hence the name) and really light and soft on the inside, this recipe is tried and tested many times through the years by both my Nan, and now me! A sugary treat also that gives a lovely sweet aftertaste. One of my favourite cakes!
Makes 10 (ish)
225g Self Raising Flour
100g Soft Margarine
50g Granulated Sugar
100g Dried Mixed Fruit
1 Egg
1 Tablespoon of Milk
Demerara Sugar to finish
1. Put all the ingredients except demerara, into a mixing bowl. Beat till stiff. If too dry add a tsp or two of extra milk.
*The mixture is meant to be reasonably dry. The consistency is stiff and stuck together without being wet or sticky.*
2. Using two teaspoons, shape the mixture into 10 or so rough mounds on a baking tray lined with grease proof paper.
*The rougher and bittier texture the better. This is what gives it its 'Rock' effect. Use the spoons to rough them up*
3. Sprinkle very generously with the demerara sugar.
*Don't worry about the excess sugar on the tray, it will caramelise and help solidify the base of the cakes.*
4. Bake at 200'C/Gas Mark 6 for 15 minutes or till pale golden at edges. The roughest and most crumbly parts should be more of a full golden brown once done.
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