Categories: Cakes, Fruits/nuts, Beverages 
      Yield: 15 servings 
  
      2 c  All-purpose flour 
      2 ts Baking powder 
        pn Salt 
    1/2 ts Ground nutmeg 
    1/4 ts Ground cinnamon 
    1/4 ts Ground cloves 
    1/4 c  Cold butter, cut in 
           -small pieces 
    1/4 c  Solid vegetable shortening, 
           -cut in pieces 
    1/3 c  Raisins (plumped) 
    1/3 c  Chopped walnuts 
    2/3 c  Packed light brown sugar 
           Grated peel of one lemon 
      1    Egg, lightly beaten 
      1 tb To 2T milk 
  
  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 (205C). 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.