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| 2 Tasse | all-purpose flour |
| 2 Teelöffel | baking powder |
| | Pn Salt |
| 1/2 Teelöffel | nutmeg ground |
| 1/4 Teelöffel | cinnamon ground |
| 1/4 Teelöffel | cloves ground |
| 1/4 Tasse | Cold butter, cut in small pieces |
| 1/4 Tasse | Solid vegetable shortening, cut in pieces |
| 1/3 Tasse | Raisins (plumped) |
| 1/3 Tasse | walnuts chopped |
| 2/3 Tasse | brown sugar Packed, light |
| | Grated peel of one lemon |
| 1 | Egg lightly beaten |
| 1 Esslöffel | To 2T milk |
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A staple at English boarding schools, these individual cakes are served with afternoon tea. They don't keep well; after a day they take on the characteristics of "rocks". Preheat oven to 400F (205 °C). Grease a large baking sheet; set aside. Sift flour, baking powder, salt, nutmeg, cinnamon and cloves into a large bowl. With your fingers, rub in butter and shortening until mixture is crumbly. Stir in raisins, walnuts, brown sugar, and lemon peel. Add egg and just enough milk to make a stiff dough. Drop tablespoonfuls of dough 2 inches apart on baking sheet. Bake 12 to 15 minutes or until golden brown. Transfer to a wire rack to cool. Serve fresh. Makes about 15 rock cakes.
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