Hi there!

I’m slowly working towards some simplicity within the home, but hey! It’s a lot of hard work!

I love having a go at growing my own veges and always use herbs fresh from my garden. I try to plant from seed whenever I can and have learnt to save and share my own seed for the following year. I make Award Winning preserves and pickles; and my husband brews Award Winning boutique beers as well. I love to stockpile and try to limit quick trips to the shops. I dabble in bread making and enjoy making my own stocks too.

I enjoy feeding my family good hearty meals, nothing like those tiny restaurant stacks you have to look for on the plate. My husband maintains our vehicles and machinery and we both enjoy fabricating on a small scale mostly relying on metal & timber recyclers for any materials needed.

While I don’t always have time to reply to comments, I love reading them. I hope you enjoy your stay and I hope you learn something new because I love sharing what I learn, and I'm always looking for another new skill myself.


Monday, May 16, 2011

Rock Cakes

I know I have a recipe for Nan's Rock Cakes in her own handwriting somewhere....I just can't find it at the moment....Having Rock Cakes on my mind lately while searching...I just couldn't wait any longer...and had to make them after finding a recipe on the Internet.

Rock Cakes - (this recipe is a double batch)
3 cups of Self Raising Flour
2 tspns Baking Powder
230 grams unsalted butter
230 grams of sultanas  (I didn't quite have enough sultanas, so I made do by adding cranberries)
100 grams of mixed peel  (We don't really like mixed peel, so I added chopped dehydrated apple)
150 grams of caster sugar
Grated zest of 1 orange  (I also added the zest of half a lemon, just because I had it on hand)
4 eggs

Sift flour & Baking Powder then rub in butter until it reaches breadcrumb consistency. (I used the whizzer, it's so much quicker with a large recipe). 
Stir in the fruit, sugar and zest. Beat the eggs and add them.
Stir into a stiff dough.
Place large walnut-sized mounds on a greased baking tray, allowing room for spreading. (I think my Baking Powder needs to be replaced, as my cakes didn't do much spreading).
Bake in a moderate oven of 180 degrees Celcius for 15 minutes or until golden brown.
Cool on a wire rack, then store in an air-tight container.

The crumbly texture of the outside reminds me of a apple crumble.
Absolutely delicious!

One good thing out of looking for Nan's recipe; I have found others in her handwriting that I will make and add a photo of her handwritten recipe here on my blog.

What are you baking in the kitchen? Blog about it with a photo or two, and leave a link here in your comment, so we can drool over your baking too.

1 comment:

  1. Thanks Nelly Mary these rock cakes look great.
    I'm a bit of a chocoholic though so I think I will add some chocolate to this recipe in one form or another.
    Perhaps I'll add some Grand Marnier to melted chocolate and dip the top of each rock cake into it or I might add a lattice of melted white and dark chocolate criss-crossing over the top.
    I'll sleep on the idea and add the result to my website.
    Thanks again.


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