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.
Cooking time
Prep time
Servings12 portions
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
- 50ml dark rum
- 50g sultanas
- 100g soft light brown sugar
- 25g stork
- 50g icing sugar
- 1-2 teaspoon rum
- 1 Bundt tin
- Piping bag
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- 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.
