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Includes
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Stork Hot Cross Bundt
Hot Cross Bundt cake... Easier than buns and made in half the time thanks to Stork. And a pun for good measure.
Hot Cross Bundt cake... Easier than buns and made in half the time thanks to Stork. And a pun for good measure.
Prep time
45 minutes
Servings
12
Difficulty
Easy
Ingredients
Ingredients
275g STORK ORIGINAL, plus extra for greasing
275g soft light brown sugar
5 large eggs
275g self raising flour, plus extra for dusting
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground mixed spice
100g mixed peel
125g sultanas
For the sauce
50ml dark rum
50g sultanas
100g soft light brown sugar
25g stork
For the icing
50g icing sugar
1-2 teaspoon rum
Special equipment
1 Bundt tin
Piping bag
Instructions
how_make
Preheat the oven to 160c.
Grease a bundt tin with STORK ORIGINAL then dust with flour and set aside.
Mix together all the sponge ingredients in a large bowl. Spoon evenly into the bundt tin and bake in the oven for 50-55 minutes until cooked through and golden. Remove from the oven and leave to cool in the time for 10 minutes before turning out onto a serving plate.
Heat the rum, sultanas and sugar in a saucepan and once boiling add the stork and heat until melted and you have a sticky syrup. Pour this over the sponge and leave to soak in and cool for a few minutes.
Mix the icing sugar and rum together in a small bowl- you want it to be thick enough to hold its shape but loose enough to pipe. Transfer into a piping bag and snip a 1.5cm hole. Pipe a cross over the top of the sponge and leave to set.
