Baking

Cake Rusks + Eid Eats Invite!

Cake Rusks

Jump to the Cake Rusks Recipe

I get a little confused when I do these ‘double’ posts – I mean do I talk about the cake rusks first or the Eid ‘potluck’? It’s a tough choice – excuse me while I use some sophisticated eeny-meeny-miney-mo to decide.

Okay, Eid Eats! it is. Readers of my blog (I love you) will remember that we have done this before, twice before to be precise. This year, just like last year, it is hosted by Asiya at Chocolate & Chillies and Henna at My Ninja Naan and the premise, as always, is simple. It is a ‘potluck’ where we ask our blogging friends to ‘bring’ any recipe that they would make for Eid. Sweet, savory, traditional, or entirely new – it is always so much fun and some of my favorite eats have come from this foodie get together!

Eid-Eats-2016

The rules if you will are these:

1.) Make any dish of your choosing that you would make for Eid, write a post and have it ready for the 3rd of July 2016, you are also welcome to add your links until the 6th of July. Please submit only ‘new’ recipes!

2.) Our posts will also be live July 3rd 2016. You can link back to our blogs i.e. My Ninja Naan, Flour & Spice and Chocolate & Chillies  through a link party  we will set up and use the button above in all of your posts 

3.) Remember to check out and leave comments on participating blogs!

4.) Please use the hashtag #EidEats2016 on your social media posts so we can follow along there too!

Cake Rusks

Now with the business of partying out of the way (lol) let’s talk about cake rusks shall we? This recipe is adapted from Henna at My Ninja Naan. I know all of you know her by now so introductions are unnecessary, but since she is one of my blogging besties I have to just throw out there that I love her to bits and am so happy to have her (and her blog) in my life.

Ode to Henna done, let’s go back to the Cake Rusks. These are a classic Pakistani tea time treat. Where Italians make biscotti we essentially twice bake our cake. The first time will render you a delicious vanilla cake which is so good that I will probably make it just like that this summer and top it with some jam. The second baking turns that sweet vanilla cake into a crispy crunchy less sweet classic cake rusk which is perfect with a cup of tea or coffee.  I halved the original recipe and used a 8*8 square pan to bake the cake. It did lead to some less pretty looking pieces, but fortunately those somehow magically disappeared. 

cake-rusks-1

In all other respects I went with the original recipe and it has that classic bakery taste. Big plus of making your own? That you don’t have 50 humongous ones staring at you for months on end. Another plus? You can have some fun with it. In the future I think a simple substitution like using a vanilla bean instead of vanilla extract would take it to the next level! You could also go the biscotti route with lots of add ins – would love to hear what you come up with!

4 from 2 votes
Cake Rusks
Cake Rusks
Author: Sarah - Flour & Spice
Ingredients
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 3 eggs
  • 3/4 teaspoon vanilla
  • 1 teaspoons baking powder
  • 1 cups all-purpose flour
Instructions
  1. Preheat oven to 350°F.
  2. Beat the butter and sugar until light creamy. Add eggs one at a time, mixing well after each addition.
  3. Add vanilla and baking powder and mix well. Add all-purpose flour and mix until there are no clumps of flour left over.
  4. Pour batter into a greased 8*8 pan, and bake for 22-25 minutes. Check for doneness at 22, and then bake more if needed.
  5. Remove cake and allow it to cool for 20 minutes.
  6. Once it is cool you have two choices: you can slice the cake across and then cut into 1/2 inch pieces and bake OR you can cut the cake horizontally across to create 2 8*8 pieces and then slice those for more dainty rusks.
  7. Line the sliced cake on an ungreased cookie sheet, sliced side-up, and bake at 300°F for 14 minutes on each side for slimmer slices and 25-28 minutes on each side for thicker ones. Check for brownness a few minutes before time and if you've hit upon that magical golden brown earlier then flip the rusk over.
  8. Cool completely before storing in an airtight container. Lasts for 2 weeks.

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20 Comments

  • Reply
    For The Love of Ghee
    at

    Sounds like fun to participate. I’ve been meaning to start blogging again and this could be a great way to be part of the blogging world again.

    • Reply
      sarahjmir@gmail.com
      at

      please do – time to jump back in. also have i ever told you that some of my karachi friends (now in the US) are huge fans of yours?

      • Reply
        For The Love of Ghee
        at

        HI Sarah! Sorry didn’t see this message till now. Thanks for letting me know – Do tell me! I came here to get your cake rusk recipe end saw this message.

  • Reply
    Vajeea
    at

    Aha! Sounds fun! I would love to be a part of this!!

    • Reply
      sarahjmir@gmail.com
      at

      i was planning on pestering you into joining in – so glad you saved me the work 😉 very excited about this!

  • Reply
    salma
    at

    Glad you’re doing the link up again! And the recipe looks delicious!

    • Reply
      sarahjmir@gmail.com
      at

      join in salma! you’re always up to something yummy!

  • Reply
    Rafia
    at

    Okay, you’ve managed to convince me. Count me in Eid Eats! Perhaps the only potluck where I won’t overstuff myself. But knowing me, I’d still manage to find a way!

    • Reply
      sarahjmir@gmail.com
      at

      woohoooo – partayyyyyyyyy!

  • Reply
    Wardah Arif
    at

    Count me in! And these cake rusks look AMAZING. My family eats these regularly so it would be so cool to try making them at home. So perfect ♡ thanks for sharing.

    • Reply
      sarahjmir@gmail.com
      at

      Yay! Am so excited about this – also can I say how blown away I am by your videos? you’re doing some amazing work!

  • Reply
    Sara
    at

    This sounds cool 🙂

    • Reply
      sarahjmir@gmail.com
      at

      glad you think so 🙂 Please tell me this means you’re in!

      • Reply
        Sara
        at

        I’m very much in… but still confused on how to proceed… please let me know

  • Reply
    Shumaila Chauhan
    at

    Definitely pinning this! Love cake rusks but never made them at home.

  • Reply
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  • Reply
    Tasteofemarat
    at

    Unfortunately I missed the chance to participate last year, but really wish to join in this Eid

    • Reply
      sarahjmir@gmail.com
      at

      that would be absolutely wonderful and i can’t wait to see what you bring to the party!!!

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