Jamaican Spice Bun Recipe
Jamaican spice bun is a dark, fragrant cake traditionally eaten during Easter, infused with warmth from cinnamon and the surprising depth of stout beer. The beer adds subtle richness and complexity that you won't taste directly, but you'll notice in how the cake stays moist and develops deeper caramel notes as it sits. This is baking that rewards patience, as spice buns improve over several days, their flavors settling into something more rounded and sophisticated than the sum of their parts.
Instructions
Soak the craisins, raisins, and cherries in the 1 cup of beer.
Set aside and allow to soak for 30 minutes.
Preheat the oven to 325 degrees Fahrenheit.
Grease an 8x4 loaf pan.
Set aside.
Combine all-purpose flour, baking powder, ground cinnamon, salt, in a large bowl and set aside.
In another bowl, combine brown sugar, egg, milk, honey, melted butter, molasses, browning, vanilla extract, and the beer that’s soaking the fruit.
Do not pour the fruit in at this time, just the beer.
Mix to combine.
Remove 2 tablespoon of flour from the flour mixture and toss the fruit in it.
Set aside.
Make a well in the middle of the bowl of dry ingredients and pour in wet mixture, stirring until fully combined.
And the fruits to the mixture and stir until incpororated.
Pour mixture into prepared loaf pan and bake in the preheated oven for 50-60 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the pan and then move to a cooling rack to finish cooling.
Serve with slices of cheddar cheese..
Make it personal.
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