Jamaican Easter Bun
Jamaican Easter Bun, also known as spice bun, is a sweet spiced bread dotted with rum-soaked fruit, coated in a delicious honey-fruit glaze. Serve this Caribbean delicacy with your Jamaican Easter feast or as an anytime snack with cheese!
Equipment
- 1 Loaf Pan
- 2 Mixing Bowl
- Wooden Spoon
- Spatula
Ingredients
- 3 cups All Purpose Flour
- 1 tbsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/4 tsp Ground Allspice
- 3 tsp tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 1/2 cup Dragon Stout or malta
- 3/4 cup Dark Brown Sugar
- 1/4 cup Granulated White Sugar
- 1/4 cup Butter melted and slightly cooled
- 1 tbsp Vanilla Extract
- 2 tsp Browning
- 1 tbsp Molasses
- 1 tsp Lime Juice or lemon juice
- 2 Eggs whisked
- 1/2 cup Soaked Fruit How to Soak Fruit for Cake, optional
- 6-8 Red Glacé or Maraschino Cherries if not adding soaked fruit, or for decorating bun
- 1/4 cup Raisins if not adding soaked fruit
Glaze
- 3 tbsp Butter
- 2 tbsp Honey
- 2 tbsp Strawberry Jam optional
Instructions
- Preheat oven to 350°F (177°C) and grease a loaf pan with butter and set aside.
- In a medium mixing bowl combine the melted butter, dragon stout, brown sugar, granulated white sugar, molasses, browning, vanilla and whisk until combined and sugar dissolved. Then, whisk in the egg and set aside.
- Sift the flour, baking powder, baking soda, cinnamon, nutmeg and salt into a large mixing bowl using a sieve. Then combine your wet and dry ingredients gradually using a wooden spoon - do not over mix the batter.
- Gently fold in your blended fruit, raisins and cherries. Pour the mixture into the prepared loaf pan, ADD and place in oven. Bake for 40 to 50 minutes or until a toothpick is inserted in the center and the toothpick comes out clean. Remove from oven, and immediately glaze. Let cool completely, then slice and enjoy!
Glaze
- In a small saucepan, heat the ingredients for the glaze - honey, strawberry jam (optional), butter. Whisk until combined and keep warm.
Notes
Raisins - you can add the dried fruit directly to the batter, or blend them out with some fortified wine or rum. I recommend soaking them (in fortified wine/rum) to rehydrate before blending.
Glaze - prepare the glaze right before the Jamaican easter buns are set because if it sits too long, it will harden. Then glaze the bun as soon as it comes out of the oven.
Sift Flour - don't skip sifting the flour because it makes the flour lighter and improves the overall texture of your buns.
Baking Time - check your bun around the 40 to 45 minute mark. If it is baked, remove and let cool. If it stays in the oven after it is baked it will dry out.