Christmas Cake Rusks

by | Dec 14, 2018 | Christmas | 0 comments

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These Christmas Cake Rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!

Christmas Cake Rusks
Yields 50
These rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!
Print
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
50
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 100g pecan nuts, roasted
  2. 100g almond flakes, roasted
  3. 300g salted butter
  4. 185g dark muscovado sugar
  5. 2 large eggs, beaten
  6. 580ml buttermilk
  7. 60ml (¼ cup) spiced rum (optional)
  8. 500g cake flour
  9. 40g baking powder
  10. 2 tbsp mixed spice
  11. 2 tbsp ground cinnamon
  12. zest of 2 oranges
  13. 500g wholewheat flour
  14. 290g fruit-cake mix
  15. 100g mixed peel
  16. 120g marzipan, grated
  17. 100g dried cranberries
  18. 200g glacé cherries
Instructions
  1. Preheat the oven to 180˚C. Grease and line a 40 x 30cm baking tin with baking paper. Set aside until needed.
  2. Melt the butter and sugar together in a large saucepan over low heat until the sugar has dissolved. Remove from heat and set aside to cool.
  3. Once cool, whisk in the eggs, buttermilk and rum, if using. Set aside.
  4. Sift the cake flour, baking powder and spices together in a large bowl. Add the orange zest, wholewheat flour, toasted nuts, fruit-cake mix, mixed peel, marzipan, dried cranberries and cherries. Mix until well combined.
  5. Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir until just combined.
  6. Transfer the dough to the prepared baking tin and bake in the preheated oven until golden brown and a skewer inserted into the centre of the loaf comes out clean, about 30 minutes. Remove from oven and set aside to cool in the tin.
  7. 7 Remove the loaf from the tin and, using a serrated bread knife, cut the loaf into 50 strips, each measuring about 7cm . Arrange the rusks on baking trays and place them in the oven. Keeping the oven door ajar, set the temperature to 80˚C and leave the rusks to dry out, about 6 hours or overnight.
  8. Store in an airtight container indefinitely.
Adapted from Originally created for Food & Home Entertaining Magazine
beta
calories
0
fat
0g
protein
0g
carbs
0g
more
Adapted from Originally created for Food & Home Entertaining Magazine
The Kate Tin https://thekatetin.com/

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