Christmas Cake Mix Rusks

Christmas Cake Mix Rusks
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I have had a lot of requests for this recipe of late. It started as an accident, because I didn’t have any raisins, so I used some Christmas Cake mix instead. First my hubby was obsessed and then gradually the class ladies started to become obsessed too.

Try them out and let me know if you YOU are obssessed!

Christmas Cake Rusks

Julie Donald
A festive variation on our muesli rusks
Prep Time 30 minutes
Cook Time 1 hour
Drying 4 hours
Total Time 5 hours 30 minutes
Course Baking
Cuisine South African


  • 1 kg self-raising flour
  • 10 ml salt
  • 10 ml baking powder
  • 500 ml treacle sugar
  • 250 ml rolled oats
  • 250 ml coconut
  • 750 ml bran flakes
  • 250 ml Christmas cake fruit mix
  • 100 ml almonds
  • 500 g butter or marg melted
  • 2 eggs
  • 500 ml buttermilk


  • Grease a large black oven tray well (or use two large loaf tins) and preheat the oven to 180°C
  • Place all the dry ingredients in a large bowl. Feel free to play with the additions. Leave out or use up what you have at hand.
  • Mix in all the wet ingredients.
  • Place the mixture into your prepared tin and bake at 180°C for about an hour. A skewer or knife inserted into the middle should come away clean. Once it is cooked through, remove the tray from the oven and leave to cool
  • Once cool cut into rusks and lay on an oven tray or cooling rack and place in a cool oven (100°C) for about 4 hours to dry.
  • Check that they are dry before removing from the oven. Break one of the larger rusks in half and test the middle. If it is still soft, continue drying.
  • The larger your slices are the longer it takes to dry. Try to keep your slices even so that they all dry at the same rate.
  • Store in an airtight container.
Keyword Rusks