Spice Bun

Does anyone have experience with freezing this? How long will it keep if left on the counter or in the fridge? I would like to prepare it in advance.

This is an interesting recipe. The batter did seem very loose, soupy as another reviewer described it. So much so that I reread the recipe twice to see if I made a mistake. I baked it per the instructions and it is quite delicious. The fruit did sink to the bottom and next time I will dust it with flour to see if that helps keep it suspended.

I just baked this loaf and couldn't wait until it cooled entirely to have a slice! The smell of the loaf baking in the oven was amazing! When I add raisins or other dried fruit to a batter, I mix the dry and wet ingredients first and then add the fruit before the batter is thoroughly combined. The fruit stays suspended in the batter. This loaf will be part of a nice breakfast! Yum!

Made this. First time and it was perfect. Preparing for the next one, soon.

This bun was so delicious that no one minded most cherries being on the bottom. Dark corn syrup instead of molasses worked fine. This was better than the Christmas cake that I admired in Jamaica.

This was really excellent. I did a few switch ups though. I doubled the recipe because I didn't want to dump the rest of the can of stout down the drain. I used I melted butter not oil, light brown sugar instead of dark and I omitted the bitters. I also drained and rinsed the cherries and dried them as well as I could and then chopped them fairly fine. They, and the raisins were tossed in flour before folding in at the end - they remained well distributed thru out the loaf. It made 4 loaves.

I live at high altitude in Colorado so I had to make a few adjustments to accommodate for the challenges that come with elevation . I added 2 tbls flour, cut back the brown sugar by about a 1/2 cup and only used 1 1/2tsp baking powder. I increased the temperature to 365F and decreased the cook time to 60 minutes. It came out perfectly, no sunken center, moist and flavorful. This is the first recipe that worked on my first attempt at 8500ft. I'm happy. Thanks for a great recipe.

Loved this! The only substitution I made was using Craisins in place of the cherries. Wonderful!

My wife, the baker in our house, made this for Easter. It was tasty but heavy so we had lots left over. We discovered, with pleasure, that the flavor enhances with time, even in the fridge. It is great the day after, and days after, with a cup of coffee in the morning. Note she substituted dried cherries for maraschino, and she did not add the orange juice (using the zest only) because the batter was already so soupy.

Cherries and raisins sank to the bottom. Should have known better to layer them as I poured in the batter. Foil under the loaf pan is a must. Mine leaked a bit and took much longer than the prescribed time. Overall, the spices and the exotic taste didn’t come through. Perhaps it needs time to develop all that flavor.

Made this today and the taste is lovely. However I floured my dry fruits and they still sunk. Also, several people mention creaming the "butter". This recipe doesn't include any butter. Will try substituting dried cherries or cranberries for the maraschino cherries next time.

Took much longer than 75 minutes (85 plus resting in the oven). Cherries and raisins sank to the bottom. Should have known better to layer them into the batter as I poured it into the pan. Make sure to put it in a tray lined with foil.

I made this for our family Easter gathering. Delicious, rich, not too sweet. Easy to make! This was a hit with my 15-month-old grandson!

I had never heard of this bun, but I found the ingredients interesting, made for the first time for an Easter gathering and it was a hit! A new tradition is born.

Made this for Easter - delicious. The only thing I changed was light brown sugar instead of dark.