Cake Rusk

Ingredients

  • 350 gm (2 3/4 cups) all purpose flour, sifted
  • 2.5 tsp baking powder
  • 350 gm (1 3/4 cups) powdered sugar
  • 190 gm butter
  • 4 large or 5 small eggs
  • 1/2 cup – 3/4 cup milk
  • 2.5 tsp vanilla extract
  • 1/2 tsp pineapple extract
  • 1 tsp caraway seeds
  • 1/2 cup tutti fruiti and orange peel
  • 1/2 cup dried cranberries

Method

  1. Ensure all the ingredients are at room temperature
  2. Preheat your oven to 180 degrees C. Prepare a 10 or 12 x 5 Inches loaf tin by greasing and flouring /adding parchment to the bottom of the pan.
  3. Sieve together flour, baking powder and salt a few times. To this add the dry fruits and caraway seeds, keep aside.
  4. In a mixing bowl, add the measured softened butter and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula.
  5. Continue creaming it until it is soft and fluffy.
  6. Start adding the eggs one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
  7. Add the vanilla essence and mix well.
  8. Start adding the flour mixture, alternating with the milk mix, little at a time ( roughly in 4 turns). Do not over mix. Instead, just keep folding gently.
  9. In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should be quiet thick & not the flowy ribbony consistency, else the dry fruits will sink. Scrape the bowl and blend an additional one minute on low to medium speed. Scrape the bowl one last time to be sure all ingredients are thoroughly blended.
  10. Pour the batter into the pan and at 180°C for 40 to 45 minutes or until a wooden skewer inserted in the center comes out clean and dry.
  11. Remove the cake from the oven and let it rest for 5 to 10 minutes.
  12. Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmould the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife.
  13. Slice the cake into evenly thick in pieces. Place the slices on a baking tray lined with parchment paper. Leave little gap between each.
  14. Keep them in a cold oven and set your oven temperature after putting the cake pieces in oven at 160 C, bake for 25 to 35 minutes.
  15. To get a perfectly crispy cake, invert the cake pieces after 20 minutes and continue baking.
  16. Once done, remove it and cool it on a wire rack.

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