Rock Cakes

Ingredients

• 8 ozs. McDougall’s Self-raising Flour
• 1/4 teaspoonful Salt
• 1/4 teaspoonful Mixed Spice
• 1 Egg
• 3 ozs. Margarine or Soft Dripping
• 3 ozs. Sugar
• 3 ozs. Fruit or Grated Rind of 1 Orange or Lemon
• Milk and Water to mix

Method

1. 1

   Prepare by Method 1.

2. 2

   Add sufficient liquid to bind to a stiff paste with a fork.

3. 3

   Put on a greased baking sheet in rocky heaps and bake for about 15 mins. at Regulo Mark 6 (400° Fahr.) on the middle shelf.

As published

This recipe was extracted from McDougall's cookery book (1950) by McDougall's Ltd, page 5. The excerpt below is the record exactly as published.

ROCK CAKES 8 ozs. McDougall’s Self-raising Flour. 1/4, teaspoonful Salt. 1/4 teaspoonful Mixed Spice. 1 Egg. 3 ozs. Margarine or Soft Dripping. 3 ozs. Sugar. 3 ozs. Fruit or Grated Rind of 1 Orange or Lemon. Milk and Water to mix. Prepare by Method 1 (see page 4). Add sufficient liquid to bind to a stiff paste with a fork. Put on a greased baking sheet in rocky heaps and bake for about 15 mins. Regulo Mark 6 400° Fahr. Middle shelf — N.B.—If the mixture is too soft, the cakes will spread and flatten. DN Ok CS Leet A er er te PT ak SS RY ea a ee DATE AND GINGER BUNS Prepare as above, substituting ginger for mixed spice and dates for other fruit. 11 roa . 7 ‘ LARGE CAKE GRE eE oe : eae we Mak Be: = SIMNEL CAKE 9 ozs. McDougall’s Self-raising Flour. 1/s teaspoonful Salt. 1/2 teaspoonful : Mixed Spice. 6 ozs. Butter or Margarine. 6 ozs. Soft Brown Sugar. ¢ 3 Eggs. 1/2 gill Milk. 1 small tablespoonful Golden Syrup. 2 ozs. Raisins ¢ (stoned and chopped). 1 Ib. Currants. 4 ozs. Sultanas. 1 oz. Glacé Cherries. ‘ 4 ozs. Candied Peel. Apricot Jam. Almond Paste (see page 42). Glacé j Icing (see page 45). Fi Make the cake exactly as for Christmas Cake (see page 13), then prepare — the almond paste and divide it into two pieces, one being just a little larger ; than the other. Roll out the smaller one into a round, the size of the cake ; tin. Put about half the cake mixture into the tin, then put on the prepared round of almond paste and add the rest of the cake mixture. Bake for . about 34 hrs. in a lined 8-inch tin. When cooked, allow to cool, then remove cake from the tin and leave until cold on a wire tray. Next day, divide the remaining almond paste into two and roll one piece into a round to fit the top of the cake. Brush the top with a little apricot jam and put on the round. Next, roll tiny balls from the rest of the paste, brush the top with beaten egg, and put them all round the edge close together. Brush — them also with egg. Tie a piece of greased greaseproof paper round the outside. Stand the cake on a tray and put it into a moderate oven for 10-15 mins. to brown the top lightly. Remove the paper carefully, and when cold a little glacé icing may be poured on the top and allowed to set. Easter eggs and a chick may be used for decoration. Regulo Mark 4 for 1 hour, Mark 1 for the remaining time. 360° Fahr., lowering to 290° Fahr. Middle shelf oe re 2 ae 3 i RICH DARK CAKE 3/4 Ib. McDougall’s Self-raising Flour. 1/44 teaspoonful Salt. 14 teaspoonful Grated Nutmeg. 6.0zs. Dark or Granulated Sugar. 8 ozs. Margarine. 3 Eggs. 1 tablespoonful warmed Syrup. 1 tablespoonful Gravy Browning. 6 tablespoonfuls Milk. 13/4 Ib. Mixed Dried Fruit. Prepare by Method 2 (see page 4). Bake in a lined 8-inch cake tin for 3 hrs, or 9-inch tin for 2} hrs. Regulo Mark 4 for 1 hour. 360° Fahr. Middle of oven Regulo Mark 1 for 2 hrs. or 134 hrs. for nine-inch cake. 290° Fahr. aes 2h 2S ae ee oe FRUIT CAKE 8 ozs. McDougall’s Self-raising Flour. 1/4 teaspoonful Salt

Cook this with the app: pantry check, scaling, and the assistant.