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    You are in: Home / Recipes / Cake Rusk Recipe
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    Cake Rusk

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    1 hr 30 mins

    1 hr

    roja khan's Note:

    Serve with Chai (tea) for Breakfast or as a Snack. Pakistani snack.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
    2. 2
      Mix the oil with the ¾ cup sugar; add eggs, salt and 2 cups of warm water and dissolved yeast. Then stir in flour and cardamom seeds and knead until smooth. Return to a bowl well greased with oil. Brush top with melted butter or oil. Cover, set aside in a warm place until dough rises double.
    3. 3
      Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
    4. 4
      Bake at 450F for 10 minutes. Reduce the temperature to 375F and bake for a further 30- 40 minutes. Cool in the tins for 3-4 hours.
    5. 5
      Slice the loaf into thick pieces,.
    6. 6
      .Arrange the rusks in single layers on baking sheets and bake for a further 10- 15 minutes or until all moisture dries up. Cool and store in a airtight container.

    Ratings & Reviews:

    • on May 04, 2008

      35

      I have to give this a 3 stars because it was missing the baking directions. I didn't realize they were missing until I was in the middle of kneading. I baked 2 loafs at 350 for 1 hour. It had a good taste overall. Made for PAC Spring 08.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Cake Rusk

    Serving Size: 1 (169 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 464.6
     
    Calories from Fat 100
    21%
    Total Fat 11.1 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 35.2 mg
    11%
    Sodium 306.3 mg
    12%
    Total Carbohydrate 80.5 g
    26%
    Dietary Fiber 3.9 g
    15%
    Sugars 13.1 g
    52%
    Protein 10.5 g
    21%

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