• You simply cannot celebrate Easter without a hot-cross-bun. This year, the hot-cross-bun went gourmet and we turned it into a hot-cross-bun cake. Which is exactly like a hot-cross-bun, only bigger. And bigger is always better, of course. 

    Hot-cross-bun cake

    Serves: 1 cake
    Cooking Time: 2 hours 30 mins

    Ingredients

    • 1,2kg cake flour
    • 10ml (2 tsp) salt
    • 1,2kg castor sugar
    • 10ml (2 tsp) mixed spice
    • 10ml (2 tsp) ground nutmeg
    • 10ml (2 tsp) ground cinnamon
    • 20g (2 sachets) instant dry yeast
    • 300ml milk
    • 120g butter
    • 3 large eggs, beaten
    • 250ml (1 cup) lukewarm water
    • 500g fruit mix

    Instructions

    1

    In a bowl, mix the flour, salt, sugar, spice, nutmeg, cinnamon and yeast.

    2

    Warm the milk and butter gently just until the butter has melted. Remove from the heat and cool slightly.

    3

    Add the milk mixture to the dry ingredients together with the eggs. Mix well, adding just enough lukewarm water to form a soft dough. Knead until smooth and elastic, about 10 minutes.Place the dough in an oiled glass or metal bowl, cover with a damp cloth and leave to rest in a warm place for approximately 15 minutes.

    4

    Knock the dough down and knead it again, working in the fruit mix until evenly distributed through the dough. Place in a large, greased cake tin and cover with a damp cloth. Leave in a warm place for another 20 minutes until doubled in size.

    5

    Preheat the oven to 170°C.

    6

    Bake the cake for 45 minutes to 1 hour. Turn out on a rack to cool and tie raffia around before serving.

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