Spice Bun
Widely believed to be a descendant of hot cross buns, this Jamaican spice bun soars with vibrant spices. It boasts a moist, tender crumb, and a rich, earthy hue thanks to the inclusion of molasses and stout. While this anytime snack is enjoyed year-round on the island, it’s also a beloved Lenten and Easter tradition for many. Typically, it’s served with a generous slice of sharp Cheddar cheese, but spreading a small pat of good salted butter on a piece of the warm, straight-from-the-oven loaf also delivers a special kind of pleasure.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- Nonstick cooking spray
- 3large eggs
- 1 ¼cups/275 grams packed dark brown sugar
- 1cup/225 grams stout beer
- ⅓cup/66 grams vegetable oil
- ⅓cup/100 grams unsulphured molasses
- 2teaspoons aromatic bitters (such as Angostura)
- 1teaspoon vanilla extract
- 2cups/240 grams all-purpose flour
- 2teaspoons baking powder
- 1teaspoon ground cinnamon
- 1teaspoon ground nutmeg
- ½teaspoon ground ginger
- ½teaspoon ground allspice
- ½teaspoon ground cloves
- ½teaspoon fine sea salt
- 1cup/about 14 ounces maraschino cherries, coarsely chopped
- 1medium navel orange, zested and juiced (about 1/2 tablespoon zest and 1/3 cup juice)
- ½cup/60 grams raisins
- ½cup/60 grams golden raisins
Instructions
Step 1
Heat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and line with enough parchment paper to create an overhang on two long sides.Step 2
In a large bowl, add the eggs, sugar, beer, oil, molasses, bitters and vanilla; whisk to combine. The mixture should be dark and viscous.Step 3
In the same bowl, add the flour, baking powder, cinnamon, nutmeg, ginger, allspice, cloves and salt. Using a silicone spatula, gently fold all of the ingredients to combine, scraping the sides of the bowl. (Some small lumps are OK.)Step 4
Gently stir in the cherries, orange zest and juice, and all the raisins, then pour the batter into the prepared loaf pan and spread evenly.Step 5
Bake on the center rack until the edges of the spice bun pull away from the sides of the pan, 70 to 75 minutes. Because the batter is dark, it is important to keep an eye on visual cues for doneness. Around the 70-minute mark, insert a cake tester into the center of the loaf; if it comes out with a few loose crumbs attached, the loaf is done. If the tester comes out with a thick smear of batter, bake for another 5 to 10 minutes. (It is typical for the top of the loaf to crack.)Step 6
Remove the loaf from the oven and let cool in the pan for 10 minutes. Next, use the parchment to lift the loaf out of the pan and transfer to the rack to cool completely.