Jamaican spice bun — a dark, moist, cinnamon-spiced loaf rich with beer-soaked dried fruit, molasses and honey. Traditionally served sliced with cheddar cheese.
Jamaican spice bun is a fragrant, fruit-studded loaf rich with molasses, warm spices and a splash of stout. Traditionally enjoyed around Easter, it's eaten in thick slices with a slab of cheese — a much-loved sweet-savoury island pairing. Moist, dark and deeply spiced, it's a slice of Jamaican tradition.
Prep 45 min
Cook 60 min
Total 105 min
Medium
- 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.
Tips from the ZestyPlate Kitchen
- Soak the dried fruit in the beer first so it plumps up and adds moisture.
- Toss the fruit in a little flour before folding it in to stop it sinking.
- Don't overmix once the wet and dry come together, for a tender crumb.
- Serve in thick slices with sharp cheddar — the classic Jamaican way.
Frequently Asked Questions
The sweet, spiced bun paired with sharp cheddar is a much-loved Jamaican combination — the salty cheese balances the sweetness beautifully.
Stout or beer adds depth and moisture, but you can substitute with stout-flavoured non-alcoholic drink, malt drink, or even strong tea.
Wrapped well, it stays moist for up to a week and the flavour deepens. It also freezes nicely.
It's especially associated with Easter, but it's enjoyed year-round as a teatime treat across Jamaica and the diaspora.
