Hot Cross Bundt

When I was a nipper, Easter was all about overindulgence; chocolate eggs, buffets and thanks to my dad, lots of cake. As I've got older, I've binned off the chocolate eggs in favour of big, spiced cakes decorated in accordance with the season. Oh yes, and they often sport a garish fluffy chick - got to have a fluffy chick.

Last year I made my Easter Simnel Bundt. I am my father's daughter alright. It seemed only fitting that this year I make something similar, but with a slightly different theme. I went back to the drawing board. What's my favourite thing about Easter? That's right - hot cross buns. They're spicy, fruity, juicy and sticky, perfect toasted or just buttered, ideal for breakfast, a mid-morning snack or a sweet treat in the evening. Winners eat hot cross buns. You heard it here first.

I've been toying with this idea for a couple of years, but I finally got my act together and did it. The name is begging to be used... Hot Cross Bundt. There - I said it. Today was my last day in work before the Easter break, so I took in some goodies for my team. I supplied enough hot cross buns to feed a small army, a bowl full of chocolates and this huge bundt cake!

I replicated the wonderful sticky glaze with a bit of jam, and made those iconic cross marks out of natural coloured marzipan. Its dazzlingly shiny exterior was the source of many oohs and ahhs, and made for a deliciously chewy crust, hiding a soft, moist centre. We all loved this one!

Ingredients:

• 225g unsalted butter
• 300g golden caster sugar
• 150g soft brown sugar
• 4 medium eggs
• 1 tsp vanilla extract
• A few drops of sweet orange extract (or the rind of half an orange)
• 350g plain flour
• 200g of sultanas
• 25g candied peel (optional)
• 3 tsp cinnamon
• 2 tsp ginger
• 1/2 tsp ground nutmeg
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml natural yoghurt yogurt
• 3 tbsp apricot jam
• Natural coloured marzipan 

Method:

1. Preheat the oven to gas 3/160 c
2. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch)
3. Cream the butter and sugar until pale and fluffy.
4. On a slow speed add the eggs one at a time, beating well after each addition. 
5. Mix in the vanilla and orange extracts.
6. In a separate bowl, measure out the flour, spices, bicarbonate of soda and salt.
7. Mix the sultanas and peel into the flour mix and stir. 
8. Sift in a third of the flour mix (yes, the fruit will get 'trapped' in the sieve!) followed by half of the yogurt. Repeat until all the flour and yogurt is used up.
9. Stir in the dried fruit, which will now be covered in flour - this stops it sinking...
10. Give a quick mix on a medium speed for about 10 seconds.
11. Pour the mix into a greased and floured tin. 
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean and it is shrinking from the tin slightly. 
13. Leave it to cool in the tin for ten minutes then turn out.
14. Allow to cool fully.
15. Warm your apricot jam ever so slightly in the microwave.
16. Using a pastry brush, cover your cake. 
17. Roll out about 1/4 pack of marzipan, and cut 4 strips for your cross. 
18. Place on the cake, trim the edges, and away you go!

Where to buy this stuff:
Cake Release
Nordic Ware Anniversary Tin

Renshaw Natural Marzipan
Easter Chicks
Mini Chocolate Eggs
Gold Charger

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