It's a King Thing: Jamaican Easter Spice Bun

Good Friday and Easter are just around the corner. To Jamaicans that means a special treat has been lining the shelves of supermarkets and filling the tummies of delighted children and adults alike. That treat is of course, a Jamaican Spice Bun. While it is possible to find spice buns, particularly the plain, circular variety year-round; it is the loaves bursting with sumptuous fruits and the delectable aroma of cinnamon and nutmeg that come into prominence during Easter, and they are certainly worth the wait.

There are traditionally four different ways that you can choose to make a Jamaican Spice Bun, it just depends on the rising agent you wish to use: baking soda, baking powder, yeast or stout. Perhaps one day I will go into the merits of each rising agent, but for today I’m sharing the baking soda option. As many Jamaican grandmothers can attest, the baking soda method produces a soft, moist, melt-in-your-mouth spice bun that’s easy for anyone to whip up.

Spice Buns hold a special place in the heart of many Jamaicans as they invoke memories of family, tradition and togetherness. However, you don’t have to be from the island to enjoy this delicious dessert, as everyone deserves a little more sweetness in their life. So, whether or not you’re Jamaican, I think it’s time to dust off your apron and treat yourself to something fragrant, flavourful and ultimately irresistible, straight from your own oven. And if you are Jamaican, I hope you enjoy this little taste of home. Here we go!

RECIPE (Yields 1 loaf)

Ingredients:

2 cups brown sugar

3 tbsp. butter

2 tsp. cinnamon

½ tsp. salt

½ tsp. nutmeg

¼ tsp. ground cloves

1 cup raisins

1 cup sultanas (i.e. golden or yellow raisins)

1 cup currants

2 cups hot water

1 tbsp. baking powder

3 cups flour

Directions:

Preheat your oven to 350°F (177°C, Gas Mark 4)

Grease a loaf tin in preparation. (You may line it with aluminium foil or greaseproof paper if you desire)

In a saucepan, bring to a boil: brown sugar, hot water, butter, cinnamon, salt, nutmeg, ground cloves, raisins, sultanas, and currants. Simmer for 15 minutes, then remove from heat and allow this mixture to cool.

While the mixture is cooling, sift together flour and baking soda

Add the cold mixture into to the sifted flour and baking soda, stirring if necessary

Place in the greased tin and bake until done, this will take approximately 1 – 1 ½ hours. (Sometimes given the dark colour of Easter Buns, it may be difficult to tell when they are finished baking. A tip would be to insert a toothpick into the loaf and if the toothpick comes out clean then the loaf is finished baking. Try to avoid piercing the fruits.)

Slice and serve with cheese. It can also be eaten plain or with butter if you prefer. As for the cheese, many Jamaicans choose the popular brand “Tastee Cheese”, an orange processed cheddar cheese, which as the name suggests is tasty indeed. The women in my family however, who have passed this recipe down for generations, prefer to go with a sharp white cheddar to complement the sweet spices of the Easter Bun. Whatever your preference, spice bun itself is a Jamaican Easter treat that the whole family is sure to love.