Traditionally served around Easter, this sweet, moist bun is lightly spiced with hints of cinnamon and nutmeg, studded with fruits, and often served with cheese.
Prep Time15 minutesmins
Cook Time1 hourhr15 minutesmins
Total Time1 hourhr30 minutesmins
Course: Snack
Cuisine: Caribbean
Keyword: Easter, spice bun
Servings: 2loaves
Author: Monique Creary
Ingredients
2cupsstout500mL, such as Dragon Stout or Guinness
1cupbrown sugarpacked (235g)
1/4cupunsalted butter70g
2tbsphoney
1tbspmolasses
2tspbrowning
1tbspstrawberry jam or orange marmalade
3.5cupsall-purpose flour525g
1tbspbaking powder
2tspcinnamon
1/2tspnutmeg
1/2tspallspice
1/2tspsalt
1eggbeaten
1tspvanilla
1cupraisins200g, soaked in water
1/2cupglace cherries100g, divided with half roughly chopped
1/4cupmixed peeloptional
For the glaze:
2tbsphoney
1tbspjam
3tbspwater
Instructions
Preheat oven to 350°F (180°C). Butter and line two 8.5 x 4.5- inch loaf pans.
In a medium saucepan, heat the stout, sugar, butter, honey, molasses, browning and jam over low heat. Stir occasionally until butter is melted and sugar has dissolved (about 5 minutes). Remove from heat and allow to cool to room temperature.
Sift the flour, baking powder, salt, cinnamon, nutmeg and allspice into a large bowl.
Add the raisins (draining out the excess liquid) and the chopped glace cherries to the dry ingredients, and mix well.
Add the beaten egg and vanilla into the stout mixture, whisking thoroughly.
Make a well in the centre of the flour mixture and slowly pour in the liquid ingredients, stirring to combine and being sure to scrape down the sides.
Pour batter into two prepared loaf tins, topping with the whole glace cherries and mixed peel if desired.
Bake for 50-60 minutes, testing for doneness when a skewer inserted comes out clean.
Melt honey or jam and water together and brush over the hot surface of the baked bun.
Allow to cool for 15 minutes before removing from the pan, and at least 2 hours before slicing and serving.
Video
Notes
You can substitute 1/2 teaspoon of the cinnamon with mixed spice or ground ginger for a slightly different flavour.Marmalade can be used in place of strawberry jam if you want your bun to have more of a citrus flavour.If you don't have raisins, you can use dried cranberries, or even dried, chopped dates or apricots.Store tightly wrapped in plastic wrap for 3 days at room temperature, or refrigerate for up to a week.