Jamaican Easter Bun is a traditional Jamaican recipe for a classic dark fruited tea cake made with stout that it traditionally served with cheese at Easter time. The full recipe is presented here and I hope you enjoy this classic Jamaican version of: Jamaican Easter Bun.
Combine the melted butter, sugar and stout in a saucepan. Add the marmalade and honey then heat gently until the mixture is liquid and the sugar has dissolved. Take off the heat and set aside until cold.
When the mixture is cold, lightly beat the eggs in a bowl then whisk in the stout mixture along with the brown colouring and the vanilla extract. Stir in the mixed fruit.
Sift together the flour and baking powder into a separate bowl. Gradually mix the flour into the wet ingredients until you have a smooth batter. Turn the resultant batter into a greased loaf tin. Transfer to an oven pre-heated to 160°C and bake for 15 minutes. Reduce the oven temperature to 150°C at this point and continue baking for about 60 minutes more, or until the cake is cooked through and golden brown on top (a skewer inserted into the centre should emerge cleanly).
Allow to cool in the tin for 10 minutes then turn out onto wire rack to cool completely. Serve like a tea-cake, sliced and accompanied by cheese.
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