I always forget how much I love rock cakes until I make them again. They’re often overlooked—too simple, too plain, too retro—but that’s exactly what makes them great. Especially when you load them up with glacé cherries and warm spices, just like Mary Berry does.
These rock cakes take me back to my gran’s biscuit tin—the old metal one with a faded floral lid. She didn’t measure anything, had flour on her sleeves, and made rock cakes the size of tennis balls. Mine turned out a bit neater (sorry, Gran), but they still had that delightful nubbly top, crisp edges, and a soft, crumbly middle.
The first time I made them, I didn’t dry the cherries enough, and the bottoms turned out a bit soggy. Lesson learned: rinse, dry, and even toss the cherries in a little flour before mixing. It makes all the difference.
Why This Recipe Works
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No mixer required: Just rub the butter into the flour by hand, stir, and you’re done. It’s an easy bake you can prepare while your tea brews.
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Self-raising flour + baking powder: These give just enough lift without compromising the rustic texture.
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Mixed spice + cherries: The warm spice and fruit combo feels festive but simple, like a cozy hug in cake form.
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Best enjoyed fresh: While they’re amazing right out of the oven, they’re still delicious with butter the next day.
Ingredients + Why They Matter
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Self-Raising Flour + Baking Powder: This duo gives rock cakes their signature rise and crumbly dome tops.
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Butter (softened): Rubbing the butter into the flour creates that short, biscuit-like texture. Cold butter works too, though it takes a bit longer.
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Sugar: Either white or soft brown sugar works, but brown sugar adds more depth and chew.
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Glacé Cherries: Be sure to rinse and dry the cherries well to avoid sogginess. Quarter them for the perfect bite without an overload of fruit.
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Mixed Spice: Adds a gentle warmth. If you’re craving more spice, try a touch of cinnamon or nutmeg.
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Egg + Milk: The egg binds the dough, while the milk loosens it to the right consistency. Add the milk slowly—rock cakes should be sticky, not runny.
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Demerara Sugar: This is what gives the cakes their delicious crunch on top. Don’t skip it!
Making It Yours (Without Ruining It)
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No glacé cherries? Swap them out for sultanas or chopped dried apricots. Both work well, but I’m partial to cherries.
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Want extra spice? Add a pinch of clove or allspice. Just a little though—these flavors can easily overpower the others.
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Wholemeal flour? Yes, but you may need to add a splash more milk since wholemeal flour is thirstier.
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Gluten-free? I’ve tested this with a 1:1 GF blend. The result is a bit more crumbly but still rock-cakey and satisfying.
Mistakes I’ve Made (and How to Avoid Them)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Rock cakes too dry | Not enough milk or overbaked | Add enough milk for a soft, sticky dough |
| Flat and pale | Oven too cool or baking powder expired | Check oven temp and use fresh raising agents |
| Cherries sunk or bled | Didn’t dry them properly | Rinse, dry thoroughly, and coat in flour |
| Overmixed dough | Treated it like cookie batter | Stir gently—lumps are fine |
How to Make Mary Berry’s Cherry Rock Cakes
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Preheat oven: Set to 200°C / fan 180°C / gas 6. Lightly butter two baking trays.
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Rub in the butter: In a large bowl, mix flour and baking powder. Add the butter and rub it in with your fingertips until the mixture resembles breadcrumbs.
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Add the flavorings: Stir in the sugar, cherries, and mixed spice.
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Form the dough: Beat the egg with about 1 tbsp of milk. Pour it into the bowl and stir until you have a slightly sticky dough. If needed, add a splash more milk.
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Shape the cakes: Use two teaspoons to drop 12 rough mounds of dough onto the trays, leaving some space between each one. Sprinkle with demerara sugar.
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Bake: For 15 minutes, or until golden at the edges.
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Cool and serve: Transfer the cakes to a wire rack and let them cool slightly before serving.
Tips from My Kitchen
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Press a few cherry bits into the top of each mound before baking: It adds a lovely touch, and the cherries look beautiful once golden.
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If using soft brown sugar, reduce the milk slightly, as the dough will become stickier.
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Embrace imperfection: Don’t overthink the shape—they’re called rock cakes for a reason. The goal is rustic charm.
Storage + Serving
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Room Temp: Keep them in an airtight tin for 1–2 days. Best eaten fresh.
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Freezer: Wrap them individually and freeze for up to 2 months. Defrost at room temp and toast gently if needed.
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These rock cakes are fantastic on their own or split open and buttered like a scone (trust me on this!).
Frequently Asked Questions
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Q: Do I need to rinse the glacé cherries?
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A: Yes! The syrup on the cherries can make them sticky, causing them to bleed into the dough. Rinsing and drying keeps them intact and prevents this.
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Q: Can I double the recipe?
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A: Absolutely. Just use two large trays or bake in batches to avoid overcrowding.
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Q: Why are my rock cakes spreading too much?
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A: The dough might be too wet or your oven too cool. Try adding a bit more flour or chilling the dough briefly before baking.
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Q: Can I make these with kids?
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A: Yes! It’s a great hands-on recipe—no sharp knives or electric mixers needed.
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Q: Are they supposed to be soft or crunchy?
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A: Both! The ideal rock cake has crisp, golden edges with a soft, crumbly middle.
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Try More Recipes:
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Mary Berry Honeycomb Rocky Road
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Mary Berry Rock Cakes Recipe
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Mary Berry Cherry Traybake
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Mary Berry Cherry Loaf
