Jamaican Spiced Bun with Island Mixed Spice

Apr 2

Moist, fruit-forward, deeply colored, flexible for tins or loaf pan

This recipe yields a rich, tender bun with generous fruit, a soft crumb, and a glossy finish from the Carnival fruit punch wash. Browning gives a deep, classic color, while the stout, blended fruit, and vanilla keep it moist and flavorful.

Works in 4 parchment-lined tins or 1 standard loaf pan.

Yield

4 parchment-lined tins (14–16 oz each)
OR
1 standard 8.5 x 4.5 or 9 x 5 loaf pan

Ingredients

Dry Ingredients:

3 cups all-purpose flour
1½ tbsp baking powder
½ tsp salt
1 tbsp Island Mixed Spice

Wet Ingredients:

1½ cups stout
1 tbsp molasses
1½ cups brown sugar
1 tbsp honey
2 oz melted butter
2 eggs
1 tbsp vanilla extract
1 tbsp browning

Fruit Mixture:

1½ cups raisins + mixed peel
¼ cup soaked fruit, blended ( for a quick soaking: soak 1/4 cup of dried fruits with a 1/4 cup of stout)

Finish:

½ cup Carnival fruit punch
2–3 tbsp water

Instructions

1. Prep

Tins: Line 4 tins with parchment, place on sheet tray
Loaf pan: Grease or line parchment, place on sheet tray
Preheat oven to 350°F

2. Soak & Blend Fruit

Soak raisins + mixed peel for 15–20 minutes
Blend ¼ cup into smooth paste

3. Mix Dry Ingredients

Whisk together:
1. Flour
2. Baking powder
3. Salt
4. Island Mixed Spice

4. Mix Wet Ingredients

Combine:
1. Stout
2. Molasses
3. Brown sugar
4. Honey
5. Melted butter
6. Eggs
7. Vanilla
8. Browning
9. Blended fruit
Mix until smooth

5. Combine

Add wet into dry ingredients, mix gently until just combined
Fold in remaining soaked fruit

6. Fill Containers

Tins: Fill ⅔ full (~10–12 oz batter per tin)
Loaf pan: Fill ¾ full

7. Bake

Tins (4 parchment-lined):

Bake at 350°F for 30–37 minutes
Check doneness at 30 minutes:
1. Toothpick comes out clean
2. Tops are set
3. Center is springy
Loaf Pan (1 standard loaf):

Two-stage bake for best texture:
1. 400°F for 15 minutes → initial rise
2. Reduce to 350°F for 35 minutes → cook through
Toothpick test to confirm doneness