I usually make just one huge batch of hot cross buns the week before Easter (90 buns), give a bunch away, freeze some, and serve some. I keep a pastry bag full of icing in a plastic bag so I can ice warmed buns just before serving. The kids like to double up on the icing! I like the idea of soaking the fruit in rum, and your KAF fruitcake blend looks delicious--a very appealing combination. Family and friends will expect my traditional recipe, with only raisins for fruit, and cinnamon in the dough (a potato based dough), but I might just try this one earlier in the season, it looks so good!

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