Step 1

Soak the raisins in the cherry brandy overnight to fully hydrate the fruit.

Step 2

Preheat the oven 350 °F/180 °C and place the rack in the middle of the range.

Step 3

Grease a loaf pan (12” x4” x3”) and set it aside for later.

Step 4

Mix flour nutmeg salt cinnamon allspice and baking powder in one large bowl.

Step 5

Mix the butter stout guava jam mixed essence browning and egg in a separate large bowl.

Step 6

Blend the sugar into the mixture until fully dissolved.

Step 7

Slowly add the dry mix to the wet mixture until fully incorporated.

Step 8

Fold in the mixed peel and soaked raisins making sure to distribute them within the batter evenly.

Step 9

Pour into the loaf pan place in the center of the oven bake for 45 minutes and test by poking a toothpick into the loaf; if it removes cleanly with no batter on end it’s ready. If not bake for another 15 minutes and test again.

Step 10

Once the loaf is ready remove it from the oven and place it on a cooling rack for 20 minutes before serving.

Step 11

Slice and serve with a slice of Tastee Cheese and enjoy.

Step 12

Using a saucepan dissolve the jam in the water until syrup consistency then brush over the top of the warm loaf while cooling.