📝 About This Recipe
A cornerstone of Caribbean bakery culture, the Jamaican Spice Bun is a dark, dense, and deeply aromatic treasure infused with molasses, warm spices, and rum-soaked fruits. Traditionally enjoyed during Easter but beloved year-round, this loaf offers a perfect balance of earthy sweetness and a soft, moist crumb. Its signature mahogany glaze and complex spice profile make it an irresistible snack that captures the vibrant soul of the islands.
🥗 Ingredients
The Fruit Soak
- 1/2 cup Raisins (dark or golden)
- 1/4 cup Mixed Peel (candied citrus peel, finely chopped)
- 1/4 cup Maraschino Cherries (chopped)
- 2 tablespoons Dark Rum (Jamaican dark rum preferred)
Dry Ingredients
- 3 cups All-Purpose Flour (sifted)
- 1 cup Dark Brown Sugar (packed)
- 1 tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Ground Allspice (also known as pimento)
- 1/2 teaspoon Ground Nutmeg (freshly grated is best)
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Ginger
Wet Ingredients
- 1 cup Guinness or Dragon Stout (room temperature; provides depth and color)
- 2 tablespoons Unsalted Butter (melted and cooled)
- 1 tablespoon Molasses (for that classic dark color)
- 1 large Egg (beaten)
- 1 teaspoon Vanilla Extract
- 2 tablespoons Honey or Guava Jelly (for the final glaze)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Grease a 9x5 inch loaf pan thoroughly with butter or non-stick spray and line the bottom with parchment paper for easy removal.
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2
In a small bowl, combine the raisins, mixed peel, and cherries with the dark rum. Let them soak while you prepare the rest of the ingredients to plump up the fruit.
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3
In a large mixing bowl, whisk together the sifted flour, brown sugar, baking powder, cinnamon, allspice, nutmeg, ginger, and salt until well combined and no sugar lumps remain.
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4
In a separate medium bowl, combine the stout, melted butter, beaten egg, molasses, and vanilla extract. Whisk until the molasses is fully incorporated into the liquid.
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5
Make a well in the center of the dry ingredients and pour in the wet mixture. Using a large wooden spoon or spatula, gently fold the ingredients together.
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6
Add the rum-soaked fruit (and any remaining liquid in the bowl) into the batter. Fold gently until just combined; do not overmix, as this will make the bun tough.
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7
Pour the batter into the prepared loaf pan, smoothing the top with the back of a spoon. The batter should be thick and sticky.
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8
Bake in the center of the oven for 50 to 60 minutes. Check at the 50-minute mark by inserting a skewer into the center; it should come out clean or with just a few moist crumbs.
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9
While the bun bakes, prepare the glaze by slightly warming the honey or guava jelly with a teaspoon of water until it reaches a brushable consistency.
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10
Immediately upon removing the bun from the oven, brush the top generously with the glaze while it is still hot. This creates the signature sticky, shiny finish.
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11
Allow the bun to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
💡 Chef's Tips
For the best flavor, let the bun sit wrapped in foil for 24 hours before eating; the spices develop and the texture becomes more moist. Avoid over-baking, as the high sugar and molasses content can cause the edges to become bitter if scorched. If you don't like stout, you can substitute with malt soda or even ginger beer for a different flavor profile. Always sift your flour and spices to ensure a uniform crumb without pockets of baking powder or spice clumps.
🍽️ Serving Suggestions
The most traditional pairing is a thick slice of Jamaican processed cheddar cheese (Tastee cheese) sandwiched between two slices of bun. Serve toasted with a generous smear of salted grass-fed butter for a warm morning treat. Pair with a cold glass of Jamaican carrot juice or a hot cup of island chocolate tea (cocoa tea). Enjoy as a mid-afternoon snack with a tall glass of ice-cold ginger beer.