LoadingAdd to favorites

The weekend’s upon us!! Is this what you’ll be baking for evening tea?? I know I will!! My cake rusks easy,sweet and light yet satisfying. Since my childhood I was always fascinated with the goodness of cake rusks with tutti fruity bits in them. We kids use to have these with our cup of milk, eating all but putting aside tutti fruity bits to eat later after milk. When I started baking cakes I thought of baking my favorite rusk someday but don’t know how it get postponed always for some other time. Today I feel the urge to bake something different so why not cake rusk.
All purpose flour 2cups
Butter 1 cup
Castor sugar 1 1/2 cup
Baking powder 1 tsp
Vanilla essence 1 tsp
Eggs 3
Tutti Fruity 1/2 cup
Grease a 9″ cake pan and dust it with plain flour. Pre heat the oven @180C. Sieve flour with baking powder and keep aside. In a large bowl beat sugar and butter until light and fluffy. And eggs one at a time. Add vanilla. Now fold flour lightly making a figure of eight. Add tutti fruity bits and stir lightly. Pour this mixture in the prepared pan and bake for 30-35 minutes or till the cake is done. Remove and cool in the tin for 10 minutes and then invert on a wire rack to cool completely. It will take few hours. Then cut the cake in to thin slices. Put these slices on a baking tray and bake again for 30 minutes at 160C . Turn the slice in between to get brown from both sides. When golden brown remove from oven. Let them cool on a wire rack for few hrs. They will be soft at this moment but get crisp and crunchy after cooling .
Enjoy with your loved ones on any day of the week. Can stay fresh for few days if kept in an airtight jar.

Add to Favourites