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recipe image Stork Hot Cross Bundt

Stork Hot Cross Bundt

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
      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.