Cake Rusk

Name: Cake Rusk
Prep time: 90 min
Cook time: 60 min
Total time: 150 min
Yield: 5 loaves
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 8 cup all-purpose flour; 2 tsp yeast; 0.5 cup water; 1 tsp sugar; 1.5 tsp salt; 0.5 cup cooking oil; 2 eggs; 0.75 cup sugar; 2 tsp cardamom seeds; 2 cup water

baked in the oven and perfumed with cardamom for a Pakistani cake.

2 hr 30 min · Serves 5 · Medium

Method

Start cooking mode

Time: Prep 90 min · Cook 60 min · 150 min total
Difficulty: medium

1
Dissolve yeast in the ½ lukewarm water. Stir in the 1 teaspoons of sugar, set aside for 1 hour.
60 min
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
Make out in loaves in a long pan (you may use aluminum ice cube trays, which makes about 5 loaves).
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
Slice the loaf into thick pieces,. .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.
15 min