I don’t just bake. For me, Jamaican (Easter) Spice Bun holds memories of that moment my friend’s wife returned from the grocery in Ocho Rios holding “bun and cheese” and his delight was contagious. My friend said his grandma made this every Easter, and I wanted to recreate that tradition; sweet, fragrant with spices, and perfect with cheese.
This Jamaican (Easter) Spice Bun is more than a seasonal treat, it’s a beloved symbol of Easter for many in the Caribbean and across the diaspora. If you’ve ever had bun and cheese during the holidays, you know just how special this combination can be. The rich aroma of cinnamon, nutmeg, and allspice warming through the kitchen signals that something good is in the oven.
This recipe keeps things easy and accessible, while holding onto the depth of flavor we expect from traditional Jamaican spice bun. It’s packed with raisins, mixed peel, cherries, and dark stout, and sweetened with molasses, brown sugar, and honey. A brush of simple syrup gives it the signature glossy finish. Serve it thick-sliced with cheese or enjoy it with tea. Either way, it’s a Caribbean classic you’ll come back to again and again.
Ingredient Guide
- Sugar (golden brown): Provides the sweet caramel tone and balances the dark stout flavor.
- Vanilla: Offers fragrant warmth that complements the rich fruit.
- Molasses: For deep, sticky sweetness—classic in Caribbean baking.
- Caribbean Browning: Lends color and a hint of caramel flavor.
- Honey: Adds both sweetness and moisture to the fruit mixture.
- Guinness Stout: Combines with spices to infuse the fruit with rich, dark flavor.
- Raisins: Add chewy sweetness throughout the bun.
- Mixed Fruit (peel): Brings bright, candied fruit flavor.
- Cherries (chopped): Offer bursts of juiciness and color.
- Butter: Adds richness and helps bind the dough.
- All-Purpose Flour: Forms the structure of the bun.
- Baking Powder: Leavens to give the bun a light, tender crumb.
- Egg: Binds ingredients and enriches the dough.
- Salt: Balances sweetness with a hint of savory.
- Cinnamon: Brings warm spice depth.
- Nutmeg: Adds aromatic richness.
- Allspice: Offers iconic Caribbean aromatic warmth.
- Ginger Powder: Complements the spice blend with gentle heat.
Shopping Made Easy
- Look for Jamaican browning and molasses in Caribbean or Latin grocery aisles.
- Buy unsweetened candied fruit to control sweetness; mixed peel and cherries are staples.
- Choose a stout like Guinness for authentic flavor.
Cooking Notes from the Kitchen
- Dissolve sugar, molasses, vanilla, browning, honey, stout, raisins, cherries, and peel together over medium heat until bubbling—this infuses the fruit with perfectly balanced sweetness.
- Stir the dry mixture separately—flour, salt, spices, and baking powder—before combining to ensure even spice distribution.
- Melted butter is added along with the beaten egg and fruit mixture; mix into a dough but be careful not to overwork it to keep the bun tender.
- Place the dough into a greased 11×5-inch pan and bake on the middle rack at 350°F (175°C) for about 60 minutes or until a toothpick comes out clean.
- Brush the hot bun with simple syrup (equal parts sugar and water) right after baking to give it that classic shiny finish. Slice only when fully cooled to avoid crumbling.
What size pan is recommended?
Use an 11×5-inch loaf pan so the dough bakes evenly without spilling.
Can I make this without Guinness?
Yes, you can substitute coffee, stout, or dark rum for a similar depth of flavor.
How long does this bun stay fresh?
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- Recipe
Store at room temperature, lightly wrapped, for 3–4 days. Rewarm gently before serving.
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.
