Sunday, 18 December 2016

Jamaican Bun Loaf Cake

Last year, I shared a Caribbean Christmas tradition that's popular in my household, Black Cake. This year, I'll be using the festive dried fruits to make Jamaican Bun. Many Jamaicans eat Bun - a rich, fruit soaked loaf cake over Easter, but more and more of my family members are eating bun over Christmas too. This year, I will be doing the same. Not being one for Christmas pudding or traditional Christmas cake, I'll be baking this load cake and topping with seasonal cheese such as Stilton and apricots or wenyesdale with cranberries. If you are feeling particular indulgent, the leftovers, if there's are any, makes a wonderful breakfast. 




Ingredients
Butter for greasing
75 g butter, diced
2 tablespoon treacle
100ml red wine (or semi-skimmed milk if you are going alcohol free)
75 g dark muscovodo sugar
350g self-raising flour
1 teaspoon baking powder
1 teaspoon mixed spice
1 teaspoon all spice
1 teaspoon nutmeg
1 tablespoon gravy brownings
1 teaspoon ground ginger
75 g raisins
50 g mixed peel
1 egg yolk, beaten

Method
Preheat the oven to gas mark 4 and grease a 900 g loaf tin using butter. In a mixing bowl, add the butter, treacle, wine and sugar heat in the microwave for 30 seconds and stir. In a separate mixing bowl, add the self-raising flour, baking powder, mixed spice, all spice, nutmeg, gravy browning and ginger, make a well. Pour the wet ingredients in the well and mix well using a wooden spoon. Add the raisins and mixed peel – mix again. Transfer the mixture to a loaf tin and smooth over using a spatula. Brush the loaf with the beaten egg.  Bake on the top shelf for 40 minutes. To test whether the bun is cooked, insert a skewer if there is no mixture on there it is ready. Leave to cool slightly before turning over and slicing.

You can eat the bun with butter, jams or if you want the traditional, slices of butter with cheddar cheese.

xxx
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