Jamaican easter bundt bun
original post: http://greedygirlcooks.blogspot.com/2014/03/jamaican-easter-bundt-bun.html
Fills a 10 cup bundt pan and a small loaf pan
Ingredients
Wet
1 bottle of stout (guinness or dragon)
1 ½ cup Orange juice
½ cup sugar
½ cup honey
2 tablespoon Molasses
2 tablespoon Browning
2 table spoon guava jam
½ tsp. salt
4 tablespoon melted butter (plus extra for buttering pans)
1 cup red label wine
1 cup raisins
1 cup maraschino cherries
½ cup maraschino cherry liquid
Dry
6 ½ cups flour
6 teaspoon baking powder
1 teaspoon baking soda
6 teaspoon mix spice
1 teaspoon nutmeg
2 teaspoon cinnamon
Instructions
- Preheat oven to 320 degrees
- Heavily butter the bottom of your bundt pan. If using a loaf pan, cut to size parchment paper and pace at the bottom buttered as well.
- Chop cherries finely, place in a dish with raisins, wine and the cherry liquid. Warm in the microwave and leave to soak for 30 minutes
- Sift together all the dry ingredients; flour, baking powder, baking soda, mix spice, nutmeg and cinnamon in a dish and stir till incorporated
- After 30 minutes of soaking combine soaked fruits and all the wet ingredients in a pot over low heat and stir until the sugar, molasses and all the ingredients have dissolved and combined. Remove from the heat
- Make a well in the center of the flour mixture, and pour in the wet ingredients and fold by hand with a wooden spoon until its completely incorporated.
- Pour into your buttered pans about ¾ of the way up and bake for 40 minutes to an hour. Test knife should come out clean
- Glaze your cooled buns with a mixture of 2 tablespoons butter and 2 tablespoons honey allow that to soak in the bun for 5 to 10 minutes before serving.
Greedy tips:
- I us Velvet Malta as the stout, it much smoother tasting and not as bitter as most
- Remember to tap the pans on the counter to remove the excess air bubbles, especially on the bundt pan
- the mixture should be sticky like a very very wet dough, not runny like a cake batter
- Your bun may have a crispy outer shell at first, but once its glazed and wrapped overnight it will soften.
- I glaze my buns when still hot to ensure all the moisture is sealed in
- After about 30 minutes to cool i wrap tightly in plastic wrap and store the buns till its time for use, This ensures the buns don't dry out.
- The bundt pan cooks the bun a little quicker than the loaf pan, test the cakes at 40 to 50 minutes.
- don't fill the pans too much because it does rise quite a bit.
- You may use two bottles of stout if you like and eliminate the orange juice (like the original recipe), but for my taste the bun has a bitter after taste when too much stout is used, especially in conjunction with the molasses.
- Get the bundt pan here