Love and Rock Cakes

It’s overcast and rainy today and I don’t mind a bit. It’s also my wedding anniversary. It poured that day, too.

We got married in New York City at the Grolier Club at exactly 4:30 pm, the only wedding in the history of weddings to start on time, as if my mother were worried my groom would chicken out if forced to wait. We had one limo that was meant to take Mark and I to the restaurant after the ceremony. Instead, the limo did many loops from the club to the Sign of the Dove restaurant on Third Avenue, ferrying guests so no one’s best shoes would get soaked.

The cake was good, too, in case you were wondering. Chocolate layers, filled with raspberry jam and mocha frosting, then covered in a layer of vanilla frosting to transform it into a traditional-looking wedding cake.

I’ve got some icky fall cold today, so I won’t be whipping up layer cake. I will, however, make rock cakes, Mark’s favorite teatime snack. Rock cakes are craggy and studded with raisins— the rough and tumble cousin of the scone. The raisins on the exterior of the cake often end up blackened, all their sugars burning up before the rock cake can cook through. My husband tells me each time how much he likes the taste of burnt raisins. And that, my friends, is why we’re still together.

Rock cakes, before baking. Note the cragginess.

Notes on the Making of Rock Cakes:

• Relax, raisin haters. You can have your own wicked way with these rock cakes. Think of the batter as a canvas for you to experiment upon. Try different flavorings (rum? banana extract?), add a hefty teaspoon of pumpkin pie spice if that’s your way of life, fling in different bits and pieces such as white chocolate chunks, blueberries or craisins. Nuts! You can add nuts! I, of course, would add lots of chocolate chips if the Husband weren’t such a raisin fan.

• You can use a food processor to make these or do it by hand.

Rock Cakes

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Rock Cakes

Yield: 10 3-inch rock cakes

What You’ll Need:

1 3/4 cup (200 grams) all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

4 ounces cold butter (100 grams), cut into about 16 pieces

1/2 cup (85 grams) light brown sugar, packed

1 teaspoon vanilla

1 teaspoon orange zest (optional)

1 large egg, beaten

2 tablespoons milk

3/4 cup (100 grams) raisins

Sugar, such as a crunchy turbinado, for sprinkling on top

What You’ll Do:

Directions for making them in a food processor:

1. Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper.

2. In a food processor, with the blade in place, pulse the flour, baking powder and salt 3 to 4 times to mix.

3. Add the butter and pulse until the mixture resembles wet sand.

4. Add the brown sugar, vanilla, zest, egg and milk and pulse until just combined. The mixture will be quite thick.

5. Dump the batter into a medium bowl, add the raisins and lightly mix.

6. Plop 10 spoonfuls of batter onto the baking sheet. Resist the urge to roll these into smooth balls. You want them to have a sort of rough, stucco appearance. You know, like a rock. Sprinkle each with about 1/2 teaspoon crunchy sugar.

7. Bake for 25 to 30 minutes until just firm and light golden.

8. Let cool. Pick all the burnt raisins off and send them to my husband.

Directions for making them by hand:

1. Heat the oven to 350°F/180°C. Line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, baking powder and salt.

3. Rub the butter into the flour mixture until it resembles wet sand. You want the butter in teeny, flour-covered bits to ensure a delicate crumb.

4. Stir in the brown sugar, vanilla, zest, egg, milk and raisins until a heavy, wet batter forms.

5. Plop 10 spoonfuls of batter onto the baking sheet. Resist the urge to roll these into smooth balls. You want them to have a sort of rough, stucco appearance. You know, like a rock. Sprinkle each with about 1/2 teaspoon crunchy sugar.

6. Bake for 25 to 30 minutes until just firm and light golden.

7. Let cool.

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Calvin recommends a nap.