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
2018-12-14 12:34:17
Yields 50
These rusks are packed with fruit, nuts, spices, rum and grated marzipan to add a festive touch to tea time!
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Prep Time
30 min
Cook Time
6 hr
Total Time
6 hr 30 min
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.
Ingredients
- 100g pecan nuts, roasted
- 100g almond flakes, roasted
- 300g salted butter
- 185g dark muscovado sugar
- 2 large eggs, beaten
- 580ml buttermilk
- 60ml (¼ cup) spiced rum (optional)
- 500g cake flour
- 40g baking powder
- 2 tbsp mixed spice
- 2 tbsp ground cinnamon
- zest of 2 oranges
- 500g wholewheat flour
- 290g fruit-cake mix
- 100g mixed peel
- 120g marzipan, grated
- 100g dried cranberries
- 200g glacé cherries
Instructions
- Preheat the oven to 180˚C. Grease and line a 40 x 30cm baking tin with baking paper. Set aside until needed.
- 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.
- Once cool, whisk in the eggs, buttermilk and rum, if using. Set aside.
- 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.
- Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir until just combined.
- 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 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.
- Store in an airtight container indefinitely.
Adapted from Originally created for Food & Home Entertaining Magazine
Adapted from Originally created for Food & Home Entertaining Magazine
The Kate Tin https://thekatetin.com/