Indian cake rusks, or delicious soft cakes, use traditional warm spices and can have add in's like fruit or nuts but they can also be dipped in chocolate. This plain version is a favorite of my friends and family. — Mary Lou Timpson, Centennial Park, Arizona
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon each ground ginger, cardamom, coriander, fenugreek, turmeric and cumin
Directions
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1Preheat oven to 325°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk remaining ingredients; gradually beat into creamed mixture. Transfer to prepared pan.
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2Bake until edges pull away from the sides or a toothpick inserted in center comes out clean, 30-32 minutes. Cool in pan on a wire rack for 10 minutes. Lifting with parchment, remove from pan. Transfer to a cutting board. Using a serrated knife, cut into fourteen 4x1-in. slices. Place on baking sheets, cut side down.
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3Bake until golden brown, 8-10 minutes on each side. Remove from pans to wire racks to cool completely.
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