1tbs guava jam
1 bottle stout, or other dark beer
1/2 cup Red Label Wine
1 medium egg, beaten
7oz dark brown sugar
15oz all-purpose flour
1tsp freshly grated nutmeg
1tsp freshly ground cinnamon
1tbs Jamaican mixed spice (includes pimento)
3oz mixed fruit peel, chopped
3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained
11/2oz dried mango, chopped
1. Preheat oven to 350°F.
2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.
3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5″ x 8 1/2″ loaf pan. Sprinkle the chopped dried mango on top before baking.
4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.
Makes one 5″ x 8 1/2″ loaf
Chef’s note: Requires overnight preparation. If you prefer a darker or lighter bun, simply add more or less browning to the mixture.
– From Sandals Negril executive chefs Misja Ruijs and Fredricka Carey