Jamaican Spice Bun Recipe

Begin by soaking the dried cranberries, raisins, and cherries in one cup of beer. This step is essential as it plumps the fruits and infuses them with a subtle maltiness. Allow them to soak for 30 minutes to achieve the best flavor. Preheat your oven to 325 degrees Fahrenheit and generously grease an 8x4-inch loaf pan to ensure the bun releases easily after baking. In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and salt. This dry mixture forms the flavorful base of the spice bun. In a separate bowl, combine the brown sugar, egg, milk, honey, melted butter, molasses, caramelized sugar sauce (browning), vanilla extract, and the beer used for soaking (without the fruit). Blend these wet ingredients until smooth and well incorporated. To prevent the soaked fruits from sinking to the bottom of your loaf, remove two tablespoons of flour from the dry mixture and toss the drained fruits in it gently. This helps them adhere better within the batter. Create a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined to avoid overmixing, which could make the bun dense. Fold in the flour-coated fruits until evenly distributed. Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Allow the bun to cool in the pan for 5 minutes—this helps it set—before transferring it to a wire rack to cool completely. For an authentic Jamaican touch, serve slices of the warm spice bun with generous slices of sharp cheddar cheese to enjoy a delightful contrast of flavors.