المكونات

  • Salted butter 150g
  • SpinneysFOOD Dark Muscovado Sugar 95g
  • Large SpinneysFOOD Organic Free-Range Egg 1
  • Buttermilk 280ml
  • SpinneysFOOD All-Purpose Flour 500g
  • Baking powder 4½ tsp
  • Mixed spice 1 tbsp
  • SpinneysFOOD Fine Cinnamon 1 tbsp
  • Orange 1
  • Pecan nuts 50g
  • Almond flakes 50g
  • Marzipan 60g
  • Mixed peel 50g
  • Crumbled Christmas cake or Christmas pudding 175g

Nutrition (Per serving)

  • سعرات حرارية 316
  • دهون 13.9g
  • المشبعة 5.2g
  • بروتين 8.6g
  • الكربوهيدرات 42.2g
  • السكريات 12.3g

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

Christmas cake rusks

American 30 Mins Prep · 60 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4. Grease and line a 40cm x 30cm baking tin with parchment paper. Set aside.
  2. Melt the butter and sugar together in a large saucepan placed over a low heat. Stir until the sugar has dissolved. Remove from heat and set aside to cool. Once cool, whisk in the egg and buttermilk. Set aside.
  3. Sift the flour, baking powder and spices together into a large bowl.
  4. Zest the orange. Toast the pecans and almond flakes. Grate the marzipan.
  5. Add the zest, toasted nuts, mixed peel, marzipan and crumbled Christmas cake or Christmas pudding to the flour mixture. Mix until well combined.
  6. Make a well in the centre of the dry ingredients and add the buttermilk mixture. Stir until just combined.
  7. Transfer the dough to the tin and bake until golden brown and a skewer inserted into the centre of the loaf comes out clean, approx. 30 minutes. Remove from oven and set aside to cool in the tin.
  8. Remove the loaf from the tin. Using a serrated bread knife, slice the loaf into slices measuring approx. 7cm.
  9. Arrange the slices on 1 or 2 baking trays and place them in the oven. Keeping the door ajar, set the temperature to 80˚C and leave the slices to dry out, approx. 6 hours or overnight.
  10. Store the rusks in an airtight container for up to one month.