Preheat the oven to 320°F (160°C).

Grease a 12″x4″x3″ loaf pan with 1 teaspoon of butter and line the bottom with a piece of parchment paper cut to fit. Set it aside.

n a small saucepan over low heat, combine the stout (or malta), 3 tablespoons of butter, oil, guava jam, molasses, browning, vanilla extract, sugar, and honey (maple syrup or agave). Stir occasionally until the sugar granules have dissolved and the mixture is smooth. Remove from heat and let it cool.

In a large mixing bowl, sieve together the flour, mixed spice, salt, cinnamon, baking powder, baking soda, nutmeg, and ginger. Use a whisk to aerate and combine all the dry ingredients.

Make a well in the middle of the bowl with the dry ingredients and gradually add the cooled stout mixture to the dry ingredients. Fold to combine. Repeat until all the stout mixture has been incorporated into the dry ingredients. Be careful not to over-mix.

Drain the soaked mixed peel and raisins and cherries, and stir them into the batter.

Add the beaten egg, and rose water (if using), mixing until fully incorporated.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Line the remaining chopped cherries in a single line down the center of the loaf from front to back. Press them gently into the batter.

Gently knock the pan on the counter to remove any air bubbles.

Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to darken too quickly, cover it with aluminum foil.

Remove from the oven and let the loaf cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely.

To make the glaze, combine 2 tablespoons of honey with 2 tablespoons of melted butter in a small bowl.

Use a pastry brush to apply the glaze evenly over the surface of the cooled bun.

Allow the glaze to set before slicing and serving.

In a small bowl, combine 2 tablespoons of honey with 2 tablespoons of melted butter.

Use a pastry brush to apply the glaze evenly over the surface of the cooled bun.

Allow the glaze to set before slicing and serving.

Combine 2 tablespoons, of honey, with 2 tablespoons of melted butter.

Use a pastry brush to apply it over the surface of the bun.

Cut a piece of parchment paper to fit the bottom of the pan.

Place the parchment paper on a flat surface and place the baking pan on top of it.

Use a pen or marker to trace the outline of the bottom of the pan onto the parchment paper.

Cut the parchment paper along the traced line.

Grease the inside of the baking pan with butter.

Place the parchment paper cutout into the bottom of the pan and use your fingers to smooth it down so it adheres to the pan.