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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.
  • Cooking timeNot available
  • Prep time45 minutes
  • Servings12 portions
recipe image Stork Hot Cross Bundt


  • 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

Nutritional facts

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


  1. Preheat the oven to 160c.
  2. Grease a bundt tin with STORK ORIGINAL then dust with flour and set aside.
  3. 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.
  4. 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.
  5. 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.