Jamaican Easter Bun
This dense, spiced Jamaican fruit loaf is traditionally served at Easter, studded with raisins, currants, and candied fruit. The combination of stout, molasses, and warm spices creates a dark, moist crumb that improves after a day or two. Slice and serve with sharp cheddar cheese for the classic island pairing.
Equipment
- Oven
- 9x5-Inch Loaf Pan
- Parchment Paper
- Large Bowl
- Sifter
- Whisk
- Small saucepan
- Microwave
- Pastry brush
- Skewer
- Wire Rack
Ingredients
Bun
- 2 cups All Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Allspice
- ¼ teaspoon Kosher Salt Morton brand
- 1 cup Brown Sugar
- ½ cup Molasses
- ¼ cup Honey
- ½ cup Dragon Stout or any dark stout like Guinness
- ¼ cup Butter melted
- 2 teaspoon Vanilla Extract
- 2 Eggs large
- 1 cup Raisins
- ½ cup Mixed Peel candied citrus peel
- ¼ cup Glacé Cherries chopped
- ¼ cup Currants
- 1 tablespoon Orange Zest freshly grated
Glaze
- ½ cup Cherry or Strawberry Jam
Optional
- ¼ cup Nuts chopped, walnuts or pecans
Instructions
Prep
- Preheat oven to 325°F.
- Grease a 9x5-inch loaf pan and line with parchment paper.
- Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl.
- Set aside.
- Whisk together the brown sugar, molasses, honey, stout, melted butter, vanilla extract, and eggs in a separate bowl until smooth.
- Fold the raisins, mixed peel, glacé cherries, currants, and orange zest into the wet mixture.
- If using nuts, fold them in as well.
Assemble
- Gradually add the wet mixture into the dry ingredients, stirring until just combined.
- Pour the batter into the prepared loaf pan and spread evenly.
Bake
- Bake for 60-70 minutes until a skewer inserted into the center comes out clean.
Glaze and Serve
- Heat the jam in a small saucepan or microwave until runny while the bun is still warm.
- Brush the warm jam over the top of the bun to create a glossy finish.
- Let the bun cool in the pan for 10 minutes.
- Transfer to a wire rack to cool completely.
- Slice and serve with sliced cheddar cheese for an authentic Jamaican pairing.
Notes
The bun keeps for up to two weeks wrapped tightly in plastic wrap or stored in an airtight container—the flavor actually deepens and the texture becomes more cohesive over time. If the top browns too quickly during baking, tent it loosely with foil for the final 20 minutes. You can substitute any dark stout for the Dragon Stout, though the traditional choice adds a slightly sweeter finish. The jam glaze is essential for the characteristic glossy top and helps seal in moisture. While cheddar cheese might sound unusual, the sharp, salty contrast against the sweet, spiced bun is the authentic way to enjoy this Caribbean staple.
Tried this recipe?Let us know how it was!
