Category: Sweet Bakes

Rose Cake

Makes: 1 Rose cake
Oven: 180°C / 350°F
Preparation Time: 1 hour and 40 minutes
Baking Time: 30 minutes
420 g Cake flour (875 ml / 3½ cups)
5 ml Salt (1 tsp)
60 ml Sugar (4 tbsp)
60 g Margarine (4 tbsp)
10 g Anchor Instant Yeast (1 packet)
125 ml Lukewarm milk (½ cup)
1   Large egg (beaten)
80 ml Lukewarm water (approx. ⅓ cup)
80 g Red and green cherries, chopped (125 ml / ½ cup)
75 g Raisins / fruit mix (125 ml / ½ cup)
    Margarine, to spread
100 g Cinnamon sugar (125 ml / ½ cup)
    Egg, to brush
  1. Mix all the dry ingredients together and rub the margarine into the flour with the fingertips. Add the Anchor Instant Yeast and mix.
  2. Mix lukewarm milk and beaten egg together and add with enough lukewarm water to form a soft dough.
  3. Knead the dough well until smooth and shiny, about 10 minutes.
  4. Knock the dough down and knead, whilst working in the cherries and fruit. Roll the dough out into a circle, about 5 mm (1/4 inch) thick and place onto a greased baking tray. Spread with a thin layer of soft margarine and sprinkle with cinnamon sugar.
  5. Place a glass in the centre and divide the circle into 4 quarters, cutting from the glass towards the outer edge. Divide each quarter into four equal portions, ending up with 16 slices altogether.
  6. Place 2 slices on top of each other, ending up with 8 portions. Remove the glass.
  7. Hold each triangle where it joins at the centre and twist 3 times from the other end. Roll the twist to form a spiral and place the first twist in the centre from where the glass was removed. Twist and spiral the remaining triangles and arrange them around the first, forming a rose.
  8. Cover with greased plastic and allow to rise until double in volume, about 20 – 30 minutes.
  9. Brush with egg and bake in a preheated oven at 180 °C / 350 °F for 30 minutes, or until golden brown. Glaze and dribble with glace icing.


Mix 100 g (250 ml) (1 cup) sugar and 125 ml (1/2 cup) water together in a saucepan and boil over low heat for about 5 minutes, stirring continuously.

Glace Icing

Mix 130 g (250 ml) (1 cup) icing sugar and 45 ml (3 tbsp) milk or water together to form a smooth, dripping consistency.