Cooking Bajan Style: Rock Cakes

When tea time approaches in most traditional Bajan households rock cakes are most certainly brought to the table!
Rock cakes originated in England and where brought over to Barbados during the sugar cane era where they were adapted and often baked by the Africans. Not only were they delicious but they were cheaper to make as they required fewer eggs and less sugar than other cakes. Still today Rock Cakes remain a popular sweet treat among locals. Although called "cake" they consist more of a cookie texture and usually contain fruits such as raisins and cherries. Due to the history and popularity of these tasty cakes we decided to share their recipe below!

ROCK CAKES

INGREDIENTS
150 g. self-raising flour
50 g. margarine/butter
50 g. sugar
1 egg
50 g. dried fruit
Little milk to mix

METHOD
1.   Rub fat into flour until it resembles breadcrumbs.
2.   Add sugar and dried fruit.
3.   Beat the egg and add to the mixture. Add a little milk if necessary.
4.   Mix well until mixture is moist but stiff.
5.   Place little piles of mixture on to a greased baking tray and bake at the top of the oven; 425 F for approximately 15 minutes.
6.   Use a spatula and remove cakes from the tray. Place on a wire rack to cool.