Cake Rusks Recipe

Having Rusks in Pakistan at evening tea table is becoming more appreciable because it has more variety and deliciousness like Crispy rusks, Milky rusks, Garlic rusks and so on.

Rusk could be a reasonably dough incorporating sugar, eggs, and butter. it's formed into a loaf or cylinder, baked, cooled, sliced then dried in low heat till hard. Rusks have a really low tide content and keep well for extended periods. Sharing a standard origin with the trendy biscuit, medieval rusks were referred to as panis biscoctus, which means twice-cooked bread, and were used as provision for armies and ships bewildered.


In several countries there are breads which will fit rusks, therein they're basically oven-dried bread, whether or not plain just like the Italian bruschetta or of a sweet kind [like the cake rusks of pre-Partition India]; however they will incorporate alternative ingredients like spices [cardamom, cinnamon, nutmeg] or cracked.

Ingredients

2 cups flour
6 eggs
225 grams butter
2 tsp. vanilla essence
3 tsp. baking powder (level)
½ tsp. salt
1 ¼ cup powder sugar
Orange food colouring

Method

Preheat oven 350 degrees Fahrenheit. Cream butter and eggs in a cake mixer, add sugar and vanilla and mix, adding all dry ingredients and food colouring and mix. Once cake batter is ready, pour it into a greased 8 x 8 inch pan and bake for 55 minutes.

Once cake is ready let cool and slice, re-bake directly on the oven rack in a 300 degree Fahrenheit oven for 20 minutes. Let cool and harden completely and enjoy with a cup of tea, milk or coffee. Store in an airtight cookie jar.