Jamaican Spice Bun
A rich, warmly spiced Jamaican bun packed with dried fruits and a deep molasses flavour — traditionally enjoyed with a slice of cheddar cheese. Perfect for Easter celebrations or any time you crave a taste of the Caribbean.
Ingredients
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All purpose flour⚖ 380 g 💧 633.3 ml 🥛 2⅔ cup
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Brown Sugar⚖ 150 g 💧 170.5 ml 🥄 11½ tbsp
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Unsalted Butter⚖ 56.2 g 💧 59.2 ml 🥄 4 tbsp
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Egg⚖ 50 g 🥚 1 pcs
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Molasses⚖ 20.4 g 💧 14.8 ml 🥄 1 tbsp
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Honey⚖ 15 g 💧 10.7 ml 🥄 2⅛ tsp
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Raisins⚖ 15 g 3 pcs
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Dried Cherries⚖ 5 g 1 pcs
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Vanilla Extract⚖ 4.3 g 💧 4.9 ml 🥄 1 tsp
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Ground Cinnamon⚖ 4.9 g 1⅔ pcs
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Milk⚖ 15 g 💧 14.6 ml 🥄 1 tbsp
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Dried cranberries⚖ 10 g 1 pcs
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Baking Powder⚖ 8.9 g 💧 9.9 ml 🥄 2 tsp
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Salt⚖ 15 g 💧 12.5 ml 🥄 0.845 tbsp
Also in this recipe
- Beer 250 g
- Caramelized Sugar Sauce 1 tsp
Total nutrition
2634 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Soak the dried cranberries, raisins, and cherries in 250 ml of beer for 30 minutes, then set aside. Reserve the soaking beer for the wet mixture.
- Preheat the oven to 165 °C (325 °F) and grease a 20 × 10 cm loaf pan.
- In a large bowl, whisk together 380 g flour, 2 tsp baking powder, 2 tsp ground cinnamon, and ½ tsp salt. Remove about 30 g of the flour mixture and toss it with the soaked fruit; set aside.
- In a separate bowl, combine 150 g brown sugar, 1 large egg, 80 ml milk, 60 ml honey, 60 g melted unsalted butter, 1 tbsp molasses, 1 tsp caramelized sugar sauce, 1 tsp vanilla extract, and the reserved soaking beer. Stir until well combined.
- Make a well in the centre of the dry ingredients and pour in the wet mixture, stirring until just fully combined. Fold in the flour-coated dried fruit until evenly incorporated.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the centre comes out clean. Allow the bun to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve in slices alongside cheddar cheese.
Source:
TheMealDB
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