So today I have a recipe for Cake Rusk… Cake Rusk is basically the Pakistani version of biscotti, and it’s something that is eaten with chai.
I got this awesome recipe from Simply Sweet ‘n Savory and I basically followed her recipe exactly, except I had to double the recipe to fit my baking dish, and I had to tweek the baking times a little bit.
I hope you enjoy!
Yield: 36 Servings
- 1 cup butter, softened
- 1 cup sugar
- 6 eggs
- I teaspoon vanilla
- 2 teaspoons baking powder
- 2 cups all-purpose flour
Preheat oven to 350°F.
Beat the butter and sugar until light and pale yellow. Add eggs one at a time, mixing well after each addition.
Add vanilla and baking powder and mix well. Add all-purpose flour and mix until there are no clumps of flour left over.
Pour batter into a greased 10”x15” pan, and bake for 35 minutes.
Remove cake and allow it to cool for 30 minutes.
Cut the cake down the center horizontally, and then cut into ½” slices. Line the sliced cake on an ungreased cookie sheet, sliced side-up, and bake at 300°F for 30 minutes. Flip the slices over and bake for another 30 minutes.
Cool completely before storing in an airtight container.