cakes and tasty hot cross buns.

And every Bermudian swears they make the `best' fish cakes and hot cross buns on the Island, thanks to their own special recipes.

But for those who are not experts in preparing the traditional Good Friday fare, here are a few hot cross bun and fish cake recipes that you might want to try: Hot Cross Buns 5 pounds flour 1 cup sugar 2 teaspoons salt Cinnamon & allspice (to taste) 1 cup corn oil or 2 sticks margarine 3 yeasts 3 cups fruit (mixed peel and raisins) 4 cups warm water MIX yeast into warm water, plus 1 tablespoon sugar. Stir and set aside to bubble.

In large bowl place flour, sugar and salt. Cut in butter or oil, add fruit.

Add liquid to flour mixture knead, then cover and set aside to rise until double in bulk. Knead again on floured board, shape into buns, set to rise again.

Bake in oven 350 degrees until brown, while hot brush with sugar and water syrup.

Hot Cross Buns 10 cups flour 2 1/2 cups sugar 3 packages yeast 1/2 teaspoon cloves 1 1/4 teaspoons allspice 5 teaspoons cinnamon 1/2 cup shortening 3 teaspoons salt 4 cups water 1/2 package raisins 1 package currants 1/2 cup mixed peel DISSOLVE yeast in 2 cups warm water, set aside. In large bowl combine flour, sugar, salt, shortening, spices and fruit; work together until blended.

Add yeast mixture to dry ingredients, mix well; knead and cover. Set aside to rise. Knead again, cut into pieces, shape buns and bake.

Hot Cross Buns 6 cups flour 4 cups warm milk 4 tablespoons sugar 1 cup butter or margarine 1 1/2 cups sugar 6 eggs 1 box raisins 2 teaspoons salt Cinnamon (1 to 2 teaspoons) DISSOLVE 4 tablespoons sugar in milk, add to the yeast. Mix well (yeast mixture), cover and let rise.

Cream butter, sugar, add eggs, raisins, salt and cinnamon; gradually add flour to make a stiff dough, until all is used up. Cover and let rise until double in bulk. Shape into buns, let rise again. Bake at 375.

`Never Fail' Hot Cross Buns Mix together: 3 cups hot milk 1 1/2 cup shortening (1/2 pound Crisco and 1/2 pound margarine) 2 1/2 cups sugar 3 teaspoons salt Let cool.

In 3/4 cups warm water add 3 teaspoons sugar, then dissolve 3 yeasts in this mixture (or 4 yeast preferred) Beat 4 eggs Mix together in large bowl: 12 cups flour (5 pounds) 1 box raisins 2 teaspoons allspice 1 teaspoons cloves 4 1/2 teaspoons cinnamon ADD all three(3) liquid mixtures to flour mixture and knead into a sticky ball. Let rise.

Roll into small balls. Let rise. Bake at 375 degrees for 25 minutes.

Cod Fish Cakes 2 pounds salted cod (boneless) 3 pounds potatoes 1 onion finely chopped 2 eggs Thyme, and chopped parsley Salt, pepper 1/4 pound butter SOAK fish overnight in cold water, drain, add fresh water, and cook for 1 1/2 hours. Halfway through cooking, add peeled potatoes, cut into chunks and let finish cooking with the fish.

Drain fish and potatoes. With a potato masher, mash the mixture to a fine pulp, add butter, eggs and seasonings.

Roll into balls, pass through seasoned flour and shallow fry. Serve on a dinner plate with lemon and parsley sprig.

Fish Cakes (Bermuda Style) 3 pounds potatoes 1 pound cod fish (boneless) 1 small onion, chopped 1 teaspoon parsley 1 teaspoon thyme 1 egg 1/2 teaspoon garlic salt 1 tablespoon lard SOAK cod-fish overnight in clear water. Cook potatoes, when potatoes are boiling and almost done, add cod-fish (about 5 to 7 minutes.), complete cooking together.

Drain off water, add the remaining ingredients and combine with potato masher, mixing well. Shape into cakes or balls, using ice cream scoop. Fry in hot oil until brown on all sides, for approximately. 10 minutes.

Recipes from the Continental Society of Bermuda Cookbook.

Hot Cross Buns 2 1/2 pounds flour 2 packets active dry yeast 3 ounce brown sugar 3 cups warm water 2 1/2 pounds unsalted butter 2 large eggs 2 tablespoons cinnamon 1/2 tablespoon allspice 1/2 teaspoon salt 1 pound raisins For the Cross: 1 cup warm water 1 cup (or a little more) flour 1/2 teaspoon salt For the Glaze: 2 1/2 cups sugar 1 1/4 cups water 3/4 cup light corn syrup MIX together the yeast, water and sugar and set aside a few minutes until the yeast starts to foam. Mix together the flour, spices and salt.

With a mixer or by hand, mix the flour, eggs and butter into the yeast-water mixture. Now add the raisins. The dough will be somewhat sticky, but should pull away from the sides of the bowl and form a ball. If not, add a little more flour. Cover with a towel and let it rest in a warm place until it doubles in bulk. Be sure it is in a bowl large enough to accommodate its new size.

Punch down the dough and cut into small 2 1/2-ounce pieces (you don't have to weigh it - just eyeball it).

Tradition sweetens Easter tastes Roll into a ball and place on a baking sheet several inches part. When all are lined up, cover again with a towel and put in a warm place away from draughts and allow to rise for 15-20 minutes. You will need more then one baking sheet.

Preheat the oven to 400 degrees.

While waiting, make the `crosses' by mixing together the flour, water and salt so it's thick enough to pipe through a pastry bag fitted with a small round tip about an inch in diameter. Pipe a cross on each risen bun. Bake at 400 degrees for about 15-20 minutes or until golden.

While the buns are baking, make the glaze by boiling together the sugar, water and corn syrup over moderate heat until the sugar is completely dissolved.

When it looks clear, brush down the sides with a pastry brush dipped in cold water. Allow to cool. It will be sticky but still "brushable.'' When the buns emerge from the oven, cool on the rack and brush with glaze.

(From Crow Lane Bakery) Codfish Cakes 1 pound salt cod 3 large potatoes, boiled as for mashing 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise, mixed 1 tablespoon fresh ginger root, minced 2 cloves garlic, minced 3 tablespoons fresh thyme (more if you like) Several dashes of sherry peppers sauce or to taste 1 cup seasoned bread crumbs Vegetable oil for frying SOAK the cod overnight, changing the water at least once.

In fresh water, bring the cod to a boil and cook until the fish is tender and flaky (8 minutes). Do not overcook. Drain well and cool.

Mash together the cod and potatoes. Add the thyme, ginger, garlic and the mustard mayonnaise.

Roll into balls the size of a lemon. Flatten and press into the bread crumbs.

Fry until golden.

Recipes from The Spirit of Bermuda Cookbook.