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Honey rock cakes recipe

Honey rock cakes recipe

11 ratings

A bake that uses minimal flour and sugar which helps keep the cost down, this is your go-to rock cake recipe if you fancy a sweet treat in a hurry. Honey, dried fruit and glacé cherries give an extra sugary punch. Great with a cup of tea or on their own, these can even be frozen for later. See method

  • Makes 12
  • 10 mins to prepare and 25 mins to cook
  • 204 calories / serving
  • Freezable
  • Vegetarian


  • 225g flour
  • 2 tsp baking powder
  • 125g unsalted butter, refrigerated and cut into small pieces
  • 35g honey
  • 2 tbsp caster sugar
  • 75g dried fruit
  • 50g glacé cherries
  • 1 large egg
  • 4 tbsp milk

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    5g 27%
  • Sugars

    13g 14%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 27.8g Protein 2.9g Fibre 1g


  1. Preheat the oven to gas 4, 180°C, fan 160°C and line 2 baking sheets. Tip the flour and baking powder into a bowl. Rub in the butter with your fingertips to create a fine breadcrumb-like texture.

  2. Stir in the honey, caster sugar, dried fruit, glacé cherries and egg, then stir through 3 tbsp of the milk. Mix to form a thick, lumpy, sticky batter, adding an extra 1 tbsp milk if it’s a little dry. Spoon heaped dessertspoonfuls onto the lined baking sheets, leaving enough space for spreading.

  3. Bake for 20-25 mins until golden, then leave to cool on the baking sheet for 5 mins. Transfer to a wire rack to cool completely. Will keep for up to 3 days in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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