These Hot Cross Bundts are a fun spin on hot cross buns. They’re loaded with spice and fruit, topped with a glaze and served with a boozy rum and raisin sauce. 

Hot Cross Bundts
Serves 6
A spiced cake topped with a glaze and served with a rum 'n raisin sauce. Recipe originally created for Food & Home Entertaining Magazine
Total Time
3 hr
Total Time
3 hr
  1. 250g cake flour
  2. 5g instant yeast
  3. 50g brown sugar
  4. 10ml (2 tsp) ground cinnamon
  5. (¼ tsp) nutmeg
  6. (¼ tsp) cloves
  7. (¼ tsp) allspice
  8. pinch salt
  9. 25g butter, melted
  10. 1 large egg
  11. 125ml (½ cup) full cream milk + extra, if needed
  12. 185ml (¾ cup) roughly chopped The Kate Tin Dark Chocolate
  14. 250ml (1 cup) maple syrup
  15. 60ml (4 tbsp) brown sugar
  16. 15ml (1 tbsp) water
  17. 45ml (3 tbsp) rum
  18. 60ml (4 tbsp) raisins
  19. 30ml (2 tbsp) butter
  20. GLAZE
  21. 180ml (¾ cup) icing sugar, sieved
  22. 30ml (2 tbsp) lemon juice
  23. 15ml (1 tbsp) water
  24. good-quality vanilla ice cream, to serve
  1. 1 In a large bowl combine the flour, yeast, 50g brown sugar, spices and salt and mix
  2. until incorporated. In a separate bowl, whisk the 25g melted butter, egg and milk
  3. together. Pour into the dry ingredients and mix until a sticky dough forms. Add extra milk
  4. to the dough, if needed – it should be soft and sticky.
  5. 2 Turn the dough out onto a floured surface and knead, 8 – 10 minutes, until it forms a
  6. smooth surface and when pressed, the dough springs back. Place the dough in a bowl
  7. and cover with cling film. Leave in a warm area to rise, 1 hour or overnight in the
  8. refrigerator.
  9. 3 When the dough has doubled in size, remove from bowl and knead in the chocolate.
  10. Preheat the oven to 60°C and place a roasting tray filled with water in the bottom of the
  11. oven. Grease a large Bundt tin. Roll the dough out into a long cylinder and place it in the
  12. tin, seal the seam by pinching the ends together. Cover with cling film and place in the
  13. oven to prove, 1 hour or until puffy and doubled in size. Remove from oven, then
  14. increase the heat to 180°C. Remove the cling film from the Bundt and bake, 30 – 45
  15. minutes or until golden brown and cooked through.
  16. 4 For the rum and raisin sauce, in a small bowl, combine the rum and the raisins and
  17. allow them to soak, about 15 minutes. Whisk the maple syrup, 60ml (4 tbsp) sugar and
  18. the water together in a saucepan over medium heat. Whisk until the sugar has
  19. completely dissolved, then add the rum and raisins, along with the butter and simmer
  20. over low heat, 2 – 3 minutes. Set aside until needed.
  21. 5 For the glaze, mix the icing sugar with the lemon juice and water to form a thick glaze.
  22. Drizzle over the cooled Bundt cake and serve with the rum and raisin sauce and ice
  23. cream on the side.
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