Make three Easter treat recipes from Hamilton\u0027s Cake \u0026amp\u003B Loaf Bakery: hot cross buns, carrot whoopie pies and rhubarb custard bars.
In a medium bowl, stir together the raisins, currants, mixed candied peel, cinnamon, ginger, nutmeg, allspice and cloves until the dried fruit is covered in spices. Add the hot water, dark rum and vanilla and stir to coat well. Set aside, covered with beeswax or plastic wrap, to soak at room temperature for 24 to 48 hours or in the refrigerator for up to 4 days.
Let the buns rise, uncovered, in a humid and warm area until doubled in size, about 1 hour. If you don’t have a humid area, you can mist the buns with warm water in a spray bottle every 10 to 15 minutes. After 30 to 45 minutes, preheat the oven to 375F .Article contentIn a small bowl, whisk together the flour, sugar, canola oil and water until the mixture is smooth.When the oven is preheated and the buns are fully risen, fill a 12-inch piping bag fitted with a No.
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