Set your oven to 350°F (175°C) and either grease a loaf pan or line it with parchment paper for easy removal.

In a large bowl, whisk together flour, baking powder, salt, and any spices you’re using, like cinnamon or cardamom.

In a separate bowl, whisk butter and sugar until they’re light and fluffy. This will help create a soft base for the rusk.

Add in your eggs, one at a time, beating well after each addition. Then, stir in the vanilla extract for added flavor.

Gradually fold in the dry ingredients, alternating with milk, until you have a smooth batter. Be careful not to overmix!

Pour the batter into the prepared pan and bake for about 30-40 minutes or until a toothpick inserted in the center comes out clean.

Once baked, let the cake cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

After your cake has cooled completely, cut it into 1/2-inch thick slices. A serrated knife works best for clean cuts.

Arrange the slices on a baking sheet, making sure they’re spaced out evenly to allow airflow around each piece.

Now it’s time to make your cake rusk nice and crunchy! Reduce the oven temperature to 300°F (150°C).

Bake the slices for another 15-20 minutes, flipping them halfway through to ensure even crispiness on both sides. Keep an eye on them as they bake—rusks can go from golden to overdone quickly!

Once they’re golden brown and crisp, remove them from the oven and let them cool completely on a wire rack.

Your homemade cake rusk is now ready to enjoy! You can serve it as a simple snack with tea, or get creative with some of the serving suggestions we mentioned earlier.