Jamaican spice bun — a dark, moist, cinnamon-spiced loaf rich with beer-soaked dried fruit, molasses and honey. Traditionally served sliced with cheddar cheese.
- 380g All Purpose Flour
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1 large Egg
- 150g Brown Sugar
- 250g Beer
- 1/3 cup Milk
- 1/4 cup Honey
- 4 tablespoons Unsalted Butter
- 1 tablespoon Molasses
- 1 tsp Caramelized Sugar Sauce
- 1 tsp Vanilla Extract
- 1/2 cup Dried Cranberries
- 1/2 cup Raisins
- 1/2 cup Dried Cherries
Preparation
- Soak the cranberries, raisins and cherries in 1 cup of the beer and set aside for 30 minutes.
- Preheat the oven to 325°F, grease an 8x4 loaf pan, and set aside.
- Combine the flour, baking powder, cinnamon and salt in a large bowl and set aside.
- In another bowl, combine the brown sugar, egg, milk, honey, melted butter, molasses, caramelised sugar sauce, vanilla and the beer drained from soaking the fruit (just the beer, not the fruit yet), and mix to combine.
- Remove 2 tablespoons of flour from the flour mixture and toss the fruit in it.
- Make a well in the dry ingredients, pour in the wet mixture, and stir until fully combined, then stir in the floured fruit.
- Pour into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then turn out onto a rack to finish cooling. Serve with slices of cheddar cheese.
