Step 1

Add the first 12 ingredients to a large bowl, mix thoroughly and set aside for a few minutes.

Step 2

Add raisins and mixed fruit to the flour mixture and combine.

Step 3

Whisk together coconut milk and egg, set aside.

Step 4

Combine stout, softened butter or margarine, vegetable or canola oil, honey and molasses in a small pan over medium flame, bring to a simmer for about 5 minutes making sure the butter is melted and the sugar and honey are dissolved. Set Aside for about 10 minutes.

Step 5

Preheat oven to 350 degrees F with rack in the middle.

Step 6

Grease a large loaf pan and set aside.

Step 7

Now, add the now cool stout mixture to the dry flour ingredients and mix, add the egg and coconut mixture, add the molasses and both essences/extracts, mix and combine well.

Step 8

Allow the dough mixture to sit covered with a damp kitchen or paper towel for about 15 minutes.

Step 9

Pour Batter into well-greased loaf pan, then sprinkle the top of the loaf with an additional ¼ cup of mixed fruit or maraschino cherries.

Step 10

Place loaf pan on a sheet pan with about ¾ cup water, making a water bath to prevent it from burning.

Step 11

Bake at 350 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for another 30 minutes.

Step 12

[b]Meanwhile make your glaze with the sugar and water[/b]

Step 13

When the bun is nearly finished, combine ¼ cup brown sugar and the water in a small saucepan. Bring to a simmer until the sugar is thick and syrupy, about 5 minutes or so.

Step 14

After about an hour, check if the bun is finished by inserting a toothpick into the center of the bun, if it comes out clean then it’s done, if not, leave it for about 10 more minutes and turn the temp up to 350 degrees.

Step 15

When bun is finished, brush with glaze and place back in the oven for about 5 minutes , then brush again and allow bun to cool for about 10 minutes before you take it out of the pan.