Cherry pecan buttermilk rusks

By admin
05 October 2013

A recipe from Etresia van Zyl of Kakamas, Northern Cape.

A recipe from Etresia van Zyl of Kakamas, Northern Cape.

Makes about 52

Preparation time: 30 min

Baking time: 50 min

Drying time: overnight

1 kg self-raising flour

10 ml (2 t) baking powder

10 ml (2 t) salt

500 g margarine

1 can (385 g) condensed milk 125 ml (½ c) brown sugar 500 ml (2 c) buttermilk 100 g red cherries, chopped 100 g pecan nuts, chopped

  1. Preheat the oven to 190 °C. Grease a large rectangular roasting pan with margarine or nonstick spray.
  2. Sift together the flour, baking powder and salt in a large bowl and rub in the margarine.
  3. Mix the condensed milk, brown sugar and buttermilk.
  4. Mix the dry and wet ingredients with a wooden spoon.
  5. Add the cherries and nuts and press the mixture into the prepared roasting pan. Bake for 50 minutes or until golden and a skewer inserted in the middle comes out clean.
  6. Turn out on a wire rack and leave to cool. Dry overnight in the oven at 100 °C.

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