I remember being in Jamaica with my one of best friends for a quick break. His wife had gone to the local grocery in Ocho Rios to get us stuff to prepare for dinner at our condo that night. She came back and with a joyous shout, she screamed… “I got you your fave.. bun and cheese”. My guy could not control himself.. suffice to say he didn’t share any either. As a kid growing up in the area, he mentioned that his grandma would make this for him and it’s been his fave since then.
You’ll Need…
3/4 cup sugar (golden brown is preferred)
1 teaspoon vanilla
1/2 tablespoon molasses
1 tablespoon browning
2 tablespoon honey
1 3/4 cups Guinness (stout)
1 cup raisins
1 cup mixed fruit (peel)
3/4 cherries (chopped)
4 tablespoon butter (melted)
3 cups all-purpose flour
2 1/2 teaspoon baking powder
1 egg (beaten)
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/4 teaspoon ginger (powder)
Please note that this is my version of this classic Jamaican recipe.
In a saucepan add the Guinness, vanilla, molasses, browning, honey, raisins, cherries, sugar and mixed fruit. Place on a medium flame, stir well and as soon as you start seeing bubbles on the edges turn off the stove and set aside to cool.
Now it’s time mix the dry ingredients in a large bowl. In goes the flour (sift if you want), salt, cinnamon, nutmeg, allspice, ginger and baking powder. Stir well to incorporate. Now add the melted butter, egg and everything from the sauce pan. You’ll have some work here. Mix into a dough, but try your best to not over-work.
Place the dough into a greased/flour-dusted baking pan (about 11 x 5) and set aside while the oven preheats to 350 F.
Place on the middle rack of the oven and get ready to have your entire house smell like the Caribbean around Easter and/or Christmas time. The allspice, cinnamon and nutmeg will definitely perfume your house.
It will take about one hour to fully cook. Stick a toothpick through the middle of the bun and if it comes out clean, it’s fully cooked. Set aside to cool. Then brush with a simple syrup (equal parts water and sugar) to give it that classic shine. Don’t slice until it’s fully cooled.
I’m sure you see the crack down the middle of my bun.. lets discuss below in the comment section.
Why do my cakes crack in the middle after baking? Answer: There can be a few reasons behind a cake that cracks, but the most common culprit is an oven that is too hot. When the temperature is too high, the exposed surface of the cake starts to become firm while the interior is still wet and rising.
I don’t believe my oven was too hot, but I think I may have over-worked the dough. That said I do know that the thermostat in my oven is not accurate.
A classic Jamaican treat around Easter time. Luckily for me, the very same day we went back to the grocery to get some for me since my friend did refuse to share his (smile).
Do you own a copy of my cookbook? – The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2
Recipe Card
Jamaican (Easter) Spice Bun
Description
A fragrant, spiced fruit bun steeped in Caribbean tradition; perfect with cheese, coffee, or on its own.
Ingredients
Instructions
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Preheat oven to 350 °F (175 °C). Grease an 11×5-inch loaf pan.
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In a saucepan over medium heat, combine sugar, vanilla, molasses, browning, honey, stout, raisins, cherries, and peel. Stir until bubbles form at the edges, then remove from heat.
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In a large bowl, stir together flour, baking powder, salt, cinnamon, nutmeg, allspice, and ginger.
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Add melted butter, beaten egg, and fruit mixture to the dry ingredients. Mix into a dough. Avoid overworking.
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Transfer dough to the prepared pan. Bake for about 60 minutes or until a toothpick inserted comes out clean.
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Once baked, brush the bun with simple syrup while still warm.
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Let cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely before slicing.
