Cherry Pecan Buttermilk Rusks




1kg self-raising flour – how to make your own self raising flour here

2 teaspoons baking powder

1 teaspoon salt

500gr butter / baking margerine – what every you have available. Don’t stress about it.

1 can condensed milk

1/2 cup brown sugar

2 cups buttermilk – check out my bakin tip on how to make this at home… here

100 grams cherries, chopped

100 grams pecan nuts, chopped

*See alternatives below



  • Preheat the oven to 190 deg C.
  • Grease or “spray and cook” a large roasting pan pan.

Any large pan works well.  The larger the better – as long as it still fits into the oven!

  • Sift the flour, salt and baking powder, and rub the butter / margarine into it.


Rubbing Butter into Flour


  • Add the condensed milk, brown sugar and buttermilk.
  • Mix together with a wooden spoon.
  • Add the cherries and pecan nuts and mix.
  • Press the mixture into your large roasting pan.
  • Bake for 50 minutes or until golden.
  • Turn out onto a wire rack and leave to cool. 
  • Place the wire racks into the oven at 70 deg – 100 deg (depending on your oven) and allow the rusks to dry overnight.

Enjoy with your coffee or tea, morning, noon or night!  Yum!


Easy alternatives:
  1. Leave out the cherries and pecan nuts for a cheaper and easier option.
  2. Add any other nut variety as an alternative option.
  3. Add sesame seeds, pumpkin seeds, poppy seeds or your favourite seeds at the moment.
  4. Add 1 cup of all-bran flakes as an alternative to the cherries and pecan nuts.
Check out some other fun and easy Ovenly Love recipe favourites: