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    Home » Breakfast and Brunch » Cake Rusks + Eid Eats Invite!

    Cake Rusks + Eid Eats Invite!

    May 23, 2016 · Modified: Dec 14, 2021 · by Sarah Mir

    Jump to Recipe Print Recipe

    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!

    Cake Rusks
    Print Recipe
    3.5 from 4 votes

    Cake Rusks

    Author: Sarah Mir

    Ingredients

    • ½ cup butter softened
    • ½ cup sugar
    • 3 eggs
    • ¾ teaspoon vanilla
    • 1 teaspoons baking powder
    • 1 cups all-purpose flour

    Instructions

    • Preheat oven to 350°F.
    • Beat the butter and sugar until light creamy. 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 8*8 pan, and bake for 22-25 minutes. Check for doneness at 22, and then bake more if needed.
    • Remove cake and allow it to cool for 20 minutes.
    • Once it is cool you have two choices: you can slice the cake across and then cut into ½ 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.
    • 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.
    • Cool completely before storing in an airtight container. Lasts for 2 weeks.

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    Reader Interactions

    Comments

    1. For The Love of Ghee says

      May 23, 2016 at 12:55 pm

      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
      • [email protected] says

        May 24, 2016 at 10:11 pm

        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 says

          June 23, 2016 at 3:08 pm

          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
    2. Vajeea says

      May 24, 2016 at 12:06 am

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

      Reply
      • [email protected] says

        May 24, 2016 at 10:11 pm

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

        Reply
    3. salma says

      May 24, 2016 at 1:26 am

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

      Reply
      • [email protected] says

        May 24, 2016 at 10:10 pm

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

        Reply
    4. Rafia says

      May 24, 2016 at 12:42 pm

      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
      • [email protected] says

        May 24, 2016 at 10:10 pm

        woohoooo - partayyyyyyyyy!

        Reply
    5. Wardah Arif says

      May 25, 2016 at 9:47 pm

      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
      • [email protected] says

        May 26, 2016 at 12:30 pm

        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
    6. Sara says

      May 26, 2016 at 11:39 am

      This sounds cool 🙂

      Reply
      • [email protected] says

        May 26, 2016 at 12:31 pm

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

        Reply
        • Sara says

          May 26, 2016 at 12:51 pm

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

          Reply
    7. Shumaila Chauhan says

      May 26, 2016 at 2:39 pm

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

      Reply
    8. Tasteofemarat says

      June 30, 2016 at 9:44 am

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

      Reply
      • [email protected] says

        June 30, 2016 at 11:33 pm

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

        Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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