| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables, Eggs, Dairy |
English |
Cakes, Fruits/nuts, Beverages |
15 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 2 |
ts |
Baking powder |
|
pn |
Salt |
| 1/2 |
ts |
Ground nutmeg |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
c |
Cold butter, cut in small pieces |
| 1/4 |
c |
Solid vegetable shortening, cut in pieces |
| 1/3 |
c |
Raisins (plumped) |
| 1/3 |
c |
Chopped walnuts |
| 2/3 |
c |
Packed light brown sugar |
|
|
Grated peel of one lemon |
| 1 |
|
Egg, lightly beaten |
| 1 |
tb |
To 2T milk |
INSTRUCTIONS
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". Preheat oven to 400F (205C). 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. Makes about 15 rock cakes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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