Slices of Jamaican Easter Bun
Dessert,  Jamaican Food,  Recipes

Jamaican Easter Spice Bun

This Jamaican Easter Spice Bun is soft, sweet, moist, and flavorful, which make a delicious snack when it is eaten with a slice of cheddar cheese. However, it is just as good by itself also.

In Jamaican, there is no Easter Holiday without a Jamaican Easter Bun on the menu. Some people also refer to it as Jamaican Easter Spice Bun or just Spice Bun.

Even though, regular Jamaican Bun and Cheese is available right throughout the year, just before the month of March ends, there has to be the special Jamaican Easter Spice Bun on the shelves in all of the supermarkets around the island.

Mixed Peels & Raisins

The Jamaican Easter Bun recipe has lots of raisins and mixed peels. The mixed peels are also called mixed fruits or candied fruit peel. It is normally found in Fruit cakes and Christmas puddings. Back in Jamaica, we put Mixed peel in our Christmas cakes and our Easter Bun.

I didn’t use any mixed peel in this Jamaican Easter Bun Recipe, because I am not a big fan of it. Sorry, I just don’t like the taste of it . Yes I know I can blend it out not to taste it, but I just didn’t. I still put it in the recipe, just in case you like it and want to use it.

Easter Traditions in Jamaica

Since we would be in the Lent Season already (eating no meat), traditionally on Good Friday, we don’t do any cooking at all. Yes, no pot whatsoever is put on the stove to cook. We try to cook all the meals we want on the Thursday (Holy Thursday). Hence, the main reason why we stock up on Easter Bun and Cheese.

So on Good Friday, we would go to a Church Service for the whole day (if your denomination believes in the tradition Easter festivity). We would have Church Service in the morning, then break for lunch in the afternoon and then concert in the evening. Well, that’s what my Baptist Church does.

Jamaican Easter Spice Bun Recipe
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Traditionally, dinner was served after 3 pm on Good Friday. Whether you are at home on Good Friday or at a Church service, the normal menu on a Good Friday would be Fried fish (Escovitch Fish) with Hard dough bread; some home made Ginger beer; and the famous Easter Bun with some Cheddar Cheese all throughout the day. Trust me, you don’t want anything else for the day.

However, on Easter Sunday, there was no specific rule on what you can or cannot eat. Basically, we would eat Chicken dishes, Pork (Stew or Jerk) and some left over Escovitch Fish with some Jamaican Rice and Peas.

Some of the Ingredients used to make Easter Bun

Migrating to America has caused me to miss the tradition of eating Jamaican Bun and Cheese, especially around the Easter Holiday. Yes I can find Jamaican Spice Bun here. However, the price can be ridiculous. I still close my eyes and buy it still. But the thought of making it for myself is so rewarding.

The major ingredient to this Jamaican Easter Spice Bun Recipe is the Stout. I used a stout called Dragon Stout, a product of Jamaica. It gives it a rich dark texture in the end.

You can also you Guinness if you aren’t able to get a Dragon Stout. While you can find Guinness at Walmart Supermarket, the Dragon Stout can be found a West Indies Supermarket.

Walkerswood Jamaican Guava Jam is used to help with the texture and flavor. If you are not able to get the one I used, then you can get Strawberry Jam instead in your choice of brand.

What is Mixed Spice?

The Mixed Spice is a combination of cinnamon, nutmeg, all spice, cloves and ginger. It is added to Christmas cakes, Easter Bun and other pastry. You can get it from any West Indies Supermarket or even on the internet at Amazon.

Also, you can choose to make your own by combining 1 equal parts for each item listed. Store in a air tight container.

How to store your Jamaican Spice Bun

To store your Jamaican Easter Bun, you can tightly wrap it up in plastic wrap and then store it in an air tight container or a typical ziploc bag. You can keep it on your counter top for about 3 to 4 days or in the refrigerator for up to a week.

How to make Jamaican Easter Spice Bun

Firstly, whisk together all the dry ingredients in a small bowl.

Melt the butter and add the stout, browning, brown sugar, molasses, honey, jam, vanilla extract and the beaten egg. Make sure to add the raisins to the liquid mixture.

Then, combine all the dry and the liquid ingredients and mix well.

Lastly, pour the batter in a loaf pan and bake at 350 degrees for 1 hour.

All the ingredients to make the liquid mixture, except the raisins and mixed peels (optional).
All the ingredients to make the liquid mixture, except the raisins and mixed peels (optional).
All the dry ingredients: flour, salt, baking powder, cinnamon, mixed spice and nutmeg.
All the dry ingredients: flour, salt, baking powder, cinnamon, mixed spice and nutmeg.
After whisking all of the dry ingredients.
Whisked dry ingredients.
Melted Butter in a medium pot.
Melted Butter
A beaten egg pouring into the liquid mixture.
A beaten egg pouring into the liquid mixture.
Liquid ingredients pouring into the dry ingredients to make the Jamaican Easter Bun batter.
Liquid ingredients pouring into the dry ingredients.
Jamaican Easter Bun batter in a greased loaf pan.
Batter in a greased loaf pan.
Diced Maraschino Cherries.
Diced Maraschino Cherries.
Maraschino Cherries on top of the Jamaican Easter bun batter.
Maraschino Cherries on the top of the batter.
Left Photo: Jamaican Easter Bun after baking.
Right Photo: Jamaican Easter Bun with the glaze.
Easter Bun after baking and Easter Bun with the glaze.

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Jamaican Easter Spice Bun Recipe

Ingredients

  • 1 bottle of Dragon Stout or Guinness Stout
  • 4 Tbsp Butter, melted
  • 2 tsp Browning
  • 3/4 cup Brown Sugar
  • 1 Tbsp Molasses
  • 1/4 cup Honey
  • 1 Tbsp Walkerswood Jamaican Guava Jam
  • 1 tsp Vanilla Extract
  • 2 tsp Mixed Spice
  • 1 Egg, beaten
  • 1 cup Raisins
  • 1/2 cup Mixed peel (optional)
  • 3 cups All Purpose Flour, sifted
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 Tbsp Baking Powder
  • 8 Maraschino Cherries, diced
  • 2 Tbsp honey
  • 2 Tbsp water

Instructions

  1. Preheat oven to 350 degrees. Grease a loaf pan with baking spray or butter and set aside.
  2. Melt the butter in a medium saucepan on low heat. Once the butter is melted, turn off the heat.
  3. Add the stout, browning, brown sugar, molasses, honey, guava jam, vanilla extract and the beaten egg to the melted butter and continue mixing together, until the sugar granules are dissolved.
  4. Add the raisins and mixed peel (optional) to the liquid ingredients and mix together.
  5. In a large bowl, add all the dry ingredients and whisk them together. Combine the liquid mixture with the dry ingredients and mix, until combined evenly.
  6. Pour the batter into a greased loaf pan and add the diced cherries on the top, if so desired.
  7. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
  8. Once it is finish baking, remove from the oven and allow to cool on a cooling rack.
  9. TO GLAZE: Add 2 Tablespoons of honey and 2 Tablespoons of water into a small saucepan and bring to a boil over medium heat. Remove the glaze mixture and use a pastry brush to apply to the surface of the Easter Bun.
  10. Slice and enjoy.

Additional Recipes

Please let me know what you think about my Jamaican Easter Spice Bun in the comment section below.

Thank you for stopping by and please come back again.

Blessings and Love as you carry on, on your YouNique Journey!

Slices of Jamaican Easter Bun

Jamaican Easter Spice Bun

Yield: 12 Slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

This Jamaican Easter Spice Bun is soft, sweet, moist, and flavorful, which make a delicious snack when it is eaten with a slice of cheddar cheese.

Ingredients

  • 1 bottle of Dragon Stout or Guinness Stout
  • 4 Tbsp Butter, melted
  • 2 tsp Browning
  • 3/4 cup Brown Sugar
  • 1 Tbsp Molasses
  • 1/4 cup Honey
  • 1 Tbsp Walkerswood Jamaican Guava Jam
  • 1 tsp Vanilla Extract
  • 2 tsp Mixed Spice
  • 1 Egg, beaten
  • 1 cup Raisins
  • 1/2 cup Mixed peel (optional)
  • 3 cups All Purpose Flour, sifted
  • 1 tsp Cinnamon
  • 1 tsp Nutmeg
  • 1/2 tsp Salt
  • 1 Tbsp Baking Powder
  • 8 Maraschino Cherries, diced
  • 2 Tbsp honey
  • 2 Tbsp water

Instructions

    1. Preheat oven to 350 degrees. Grease a loaf pan with baking spray or butter and set aside.
    2. Melt the butter in a medium saucepan on low heat. Once the butter is melted, turn off the heat.
    3. Add the stout, browning, brown sugar, molasses, honey, guava jam, vanilla extract and the beaten egg to the melted butter and continue mixing together, until the sugar granules are dissolved.
    4. Add the raisins and mixed peel (optional) to the liquid ingredients and mix.
    5. In a large bowl, add all the dry ingredients and whisk them together. Combine the liquid mixture with the dry ingredients and mix.
    6. Pour the batter into a greased loaf pan and add the diced cherries on the top, if so desired.
    7. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.
    8. Once it is finish baking, remove from the oven and allow to cool on a cooling rack.

TO GLAZE: Add 2 Tablespoons of honey and 2 Tablespoons of water into a small saucepan and bring to a boil over medium heat. Remove the glaze mixture and use a pastry brush to apply to the surface of the Easter Bun.

Slice and enjoy.

Notes

  1. If you are not able to get a Dragon Stout, you can use Guinness Stout instead.
  2. Also, instead of using Walkerswood Jamaican Guava Jam, you can use Strawberry Jam as a substitute.

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Nutrition Information:
Yield: 12 slices Serving Size: 1
Amount Per Serving: Calories: 324Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 265mgCarbohydrates: 62gFiber: 2gSugar: 32gProtein: 5g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

12 Comments

  • Leonie

    Thank you so much for this recipe it was simple and easy to follow. I am not a baker but it turned out awesome. It was picture perfect as well as moist and tasty ?

    • Yanique Vincent

      Hi Leonie, no thank you for giving my Easter Bun recipe a try. I am glad it was easy to follow and most importantly it turned out awesome. Please continue stay safe in this trying time.

      • Simone

        Yanique,

        Thank you so much for your recipes. I’ve tried the Stout Bun, Carrot Cake and Banana Bread so far. Look here, you have me baking like a pro and I love because I’m currently enrolled in a culinary arts programme. The Stout Bun and Carrot Cake were a hit among persons who tasted them, I even got orders. Thanks again Yanique, I’ll stay tuned right here.

    • Yanique Vincent

      Hi Sysan,
      Thank you so much for giving this recipe a try. When you say crusty, do you mean avoiding the bun from getting dried out? If so, you can store it in an air tight container (wrap it up tightly with plastic wrap first) to keep it moist. If this is not what you mean let me know please. Thanks.

    • Marcy

      I absolutely love this recipe thank you!! The only variation I made was: I used 1 cup of pastry flour plus 2 cups all purpose flour, cause I didnt have enough all purpose flour on hand for 3 cups. I also held back a little of the dragon stout mixture to glaze with. I also dont like chunks of mixed peel and fruit so I blended mine out in a cup of red label wine. The bun was super moist, did not crack during the baking and I loved that it raises so nicely in size during the baking.

      • Yanique Vincent

        Hi Marcy,
        Thank you for trying out my recipe. Thanks for that awesome idea to leave a little of the mixture for the glaze…I will definitely give it a try the next time I bake it. I am so happy that it came out beautifully. You will have to give me the secret so mine won’t crack. Thanks again Marcy.

  • Helen

    I need your expertise please – baking my easter bun, but every time it comes out without raising. So it’s pretty heavy inside, I have changed the flour, brand, always using all purpose, bought new baking powder, I have 3 different types. Again it comes out really heavy like pudding’sh. I am using a new mixer, as the Sunbeam one I was using, stopped working, got a Cuisnart one. Could the mixer be the problem? Await to hear from you with your expert advise, can send you a pic. I always make Easter Bun for myself and my brother every year, but this year can’t find the problem. Can it be the oven? I normally bake at 350 deg F. I can always send you a pic. if necessary. Thanks.

    • Yanique Vincent

      Hi Helen, I am so sorry this is happening each time you bake the Easter bun. Honestly, I have never had a person saying it wouldn’t rise up when it is baking. The only thing different from what you explained is that I used a spatula or a whisk but never a mixer. Or perhaps it’s the oven not heating up good enough for it to rise. The other thing that I can think of is to make sure when measuring flour, you use a regular spoon to scoop into the measuring cup and then level off…to prevent not adding too much flour. I can’t think of anything else at this time. If I think of anything else I will update my reply. So sorry you are having this issue.

  • Jenean

    I made your bun recipe today. OMG it’s the best recipe. I didn’t change a thing. It came out perfect and it was delicious. Who said bun is only for Easter.

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