Easter is here so why not make this Jamaican spiced bun recipe to enjoy over the Easter period. The bun is sweet and spicy with a soft texture and goes perfectly with plain butter or some cheese.

Spiced bun or Easter bun as it is sometimes known is very popular in Jamaica. It is mostly eaten around Easter but is generally enjoyed all year round. Over the years, it has become much popular in the UK and around Easter it is sold in many supermarkets.

This bun is known as spiced bun as it has spices such as cinnamon and nutmeg. I also use mixed spice which contains other spices such as cloves and ginger. This bun is usually served with Jamaican cheese but I serve mine with mature cheddar cheese and it makes the perfect Easter Treat.

Ingredients for Jamaican Spiced Bun

Please find the full list of ingredients and quantities in the recipe card at the end of the post.

Soaking

Mixed fruit - a combination of sultanas, currants and raisins.
Glacé cherries - or dried cranberries.
Ruby port - or sweet red wine.

Bun

Flour - I use self-raising flour but you can use plain flour and add baking powder.
Salt - I use sea salt.
Spices - for this Jamaican spice bun recipe I use cinnamon, nutmeg and mixed spice to flavour the bun.
Butter - use unsalted butter.
Oil - vegetable oil, canola or rapeseed oil.
Sugar - I use dark brown sugar for a rich colour.
Egg - use a room temperature egg.
Honey - I use pure clear honey.
Black treacle - or molasses
Vanilla extract – or vanilla bean paste.
Guinness - or any stout.

Glaze

Jam – I use apricot jam.
Water - to loosen the jam.

How to Make Jamaican Spiced Bun

Soak the fruit the night before you bake the bun. To a small bowl add the mixed fruit, glacé cherries and Ruby port. Stir the fruit then cover with clingfilm until needed the following day.
Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 2lb/900g loaf tin with parchment paper then set the pan aside. To a medium sized bowl, add the flour, salt, cinnamon, nutmeg and mixed spices. Whisk to combine and set aside.
Add the butter to a microwaveable bowl and melt for around 30 seconds or until fully melted. To a mixing bowl, add the melted butter, vegetable oil and sugar then mix until combined. Mix in the egg, honey, black treacle and vanilla extract then pour and mix in the Guinness.
Pour the wet ingredients into the dry ingredients that you set aside earlier and combine until smooth then fold in the soaked fruit with the ruby port. Pour the mixture into the loaf tin and bake for 1 hour - 1 hour 15 minutes or until a skewer coming out clean.
Make the glaze by adding the apricot jam and the water to a small saucepan. Place it on a medium heat and heat until the jam becomes runny then use a pastry brush to brush the top of the bun with the jam.
Place the baking tin on a cooling rack and allow the glazed bun to cool in the tin for 1 hour then remove the bun from the tin and allow to completely cool directly on the cooling rack.

Recipe Tips

This recipe requires a 2lb or 900g tin which measures around 9 x 5 inches.
Make this bun in advance as the longer it sits the better it will taste.
Ideally, you should wait a few days before slicing.

Nutrition

Storage

Wrap the bun in clingfilm and store at room temperature for up to 2 weeks.

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Jamaican Spiced Bun

Easter is here so why not make this Jamaican spiced bun to enjoy over the Easter period. The bun is sweet and spicy with a soft texture.

Prep Time10

Cook Time1

Total Time1 10

Author: Andrea

Yield: 12 servings

Calories: 292kcal

Ingredients

For Soaking

100g mixed fruit
70g glacé cherries
110ml ruby port or any sweet red wine

For the Bun

395g self-raising flour
¾ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon mixed spice
35g unsalted butter
30ml vegetable oil
150g dark brown sugar
1 large egg
50ml honey
1 tablespoon black treacle
1 teaspoon vanilla extract
230ml guinness stout

For the Glaze

1 tablespoon apricot jam
1 tablespoon water

Instructions

Soak the fruit the night before you bake the bun. To a small bowl add the mixed fruit, glacé cherries and Ruby port. Stir the fruit then cover with clingfilm until needed the following day.
Preheat the oven to gas mark 4/350^oF/180^oC/160^oC fan and line a 2lb/900g loaf tin with parchment paper then set the pan aside. To a medium sized bowl, add the flour, salt, cinnamon, nutmeg and mixed spices. Whisk to combine and set aside.
Add the butter to a microwaveable bowl and melt for around 30 seconds or until fully melted. To a mixing bowl, add the melted butter, vegetable oil and sugar then mix until combined. Mix in the egg, honey, black treacle and vanilla extract then pour and mix in the Guinness.
Pour the wet ingredients into the dry ingredients that you set aside earlier and combine until smooth then fold in the soaked fruit with the ruby port. Pour the mixture into the loaf tin and bake for 1 hour - 1 hour 15 minutes or until a skewer coming out clean.
Make the glaze by adding the apricot jam and the water to a small saucepan. Place it on a medium heat and heat until the jam becomes runny then use a pastry brush to brush the top of the bun with the jam.
Place the baking tin on a cooling rack and allow the glazed bun to cool in the tin for 1 hour then remove the bun from the tin and allow to completely cool directly on the cooling rack.