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Hot Cross Bundt Cake (cake de Pascua de resurreccion)

I was worried because it has been a difficult week, with many things and also pains.
I thought I was not going to be able to do something special for Easter
Anyway, I always do something for Easter and finally I was able to make this bundt cake  glaze for Easter.

  I know it's a little  late but it helps me to wish you Happy Easter with everyone.
God bless you all.

source :  adapted from Food & Home (April 2017)

It has always impressed me how the birds make their nests, how they take something from here or there,
 This little nest my husband found on the ground under some weeds.


Flavours combinations

250 grams cake flour or all purpose flour
6 grams instant dry yeast
60 grams brown sugar
2 teaspoon ground cinnamon
1/4 tsp ground nutmeg
1/2 teaspoon ground cloves
pinch salt
30  grams butter
1 large egg
125 ml full cream milk

Rum and raisins sauce

3 tablespoon rum
4 tablespoons raisins
3 tablespoons brown sugar
1 tablespoons water
30 ml butter

200 grams icing sugar
4 teaspoons lemon juice

In a large bowl combine the flour, dry yeast, brown sugar, spices  and salt, and mix until incorporated.
In other bowl whisk the butter (melted) , egg and milk together. Pour into the dry ingredients and mix until a sticky dough forms.
If needed add some milk to the dough- has to be soft and sticky.
Turn the dough in a floured surface and knead about 8 minutes (if you need add some flour) , until it forms a smoth dough and when pressed the dough springs back.
Place the dough in a bowl and cover with cling film. Leave in a warm area to rise. About 50 minutes.
When the dough has almost doubled in size, remove from bowl and knead a little.
Preheat the oven to 180'° C .
Grease a medium  or large  bundt tin . Roll the dough out into a long cylinder and place in the tinseal the seam by pinchings the ends together.
Cover with film and place over the oven by 30 minutes.until is puffy and doubleds in size.
Bake  to 35 - 40 minutes or until golden brown and coked through.

Rum and raisins sauce
In a small bowl soak the raisins  in the rum, about 15  minutes: Whisk the maple syrup, 3 tablespoons of sugar and water together and put in a saucepan over medium heat.

Whisk until the sugar has completed dissolved then add the rum and raisins  with 2 tablespoons butter and simmer over low heat by 2 minutes.
Pour half of the sauce over the cake as it comes out of the oven and set the rest aside until needed.


For the glaze mix the icing sugar and lemon juice to form a thick glaze.
Drizzle over the cooled bundt cake  and serve with rum and raisin sauce and some ice cream if you desired.

Print recipe here

Happy Easter to all!

En español
Bundt cake de Pascua de Resurreccion

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