Peggy's Rock Cakes
    These cakes or muffins are a favourite with the Orchard Family. We lived close to the Orchards in Ontario, but lost contact when they moved out west in the 1960's. Peggy "found" me while searching around on the internet in 2005 and we have been corresponding since then. 

    Rock cakes are delicious and easy to make. Although you can serve with butter and marmelade or jam, they are great on their own.

 Belgian Cakes


 
Ingredients

Dry Ingredients
2 cups flour
2 Tbsp baking powder
1 cup sugar
1/2 tsp salt
1/3 cup shortening
1/4 to 1/3 cup raisins or currants

Wet ingredients
2 eggs, beaten
3/4 cup milk
1 tsp vanilla

 Directions

     Mix flour, baking powder, sugar and salt. Cut in shortening using knives or a pastry cutter. Add raisins or currants.  

     Mix beaten eggs, milk and vanilla. Add all at once to the dry ingredients and mix gently. 

     Fill prepared muffin cups about 2/3 full and bake in preheated 350°F oven 25 to 30 minutes until a bit darker than "golden". Serve warm or cold.

     This makes about 12 muffins.
Note:   We "prepare" the muffin tin by using paper muffin cups but you can also use non-stick pans and/or grease with butter or shortening.
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This page is dedicated to the memory of our highly esteemed forebear
Jochem Wessels, the Baker of Beverwyck
— and —
his wife Gertrude Wessels who is held in equally high esteem.

Please click on Jochem Wessels for their story,
and use your browser's back button to return to this page.

We wonder if "Rock Cakes" were the type of cake that
Jochem and Gertrude sold to native people.

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