Hot-cross-bun cake

July 1, 2011 (Last Updated: January 11, 2019)
Hot-cross-bun cake recipe

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. 

Print Recipe

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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July 1, 2011 (Last Updated: January 11, 2019) By
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