Jamaican Easter bun

Preheat the oven to 350 degrees.
Grease and line a loaf pan with parchment paper. Allow the ends of the paper to hang over the pan. This will make it easy to lift the bun from the pan using the ends of the paper. Set the pan aside.
In a small mixing bowl, combine malta, sugar, oil, vanilla, browning, molasses, and stir to completely dissolve the sugar. Once the sugar is dissolved, whisk in beaten eggs and set aside.
Use a medium sieve over a large mixing bowl. To the sieve, add flour, baking powder, baking soda, nutmeg, cinnamon, ground cloves, ground allspice and salt. Sift the dry ingredients into the bowl.
Pour the wet ingredients into the dry ingredients in the large bowl. Use a whisk to fully incorporate the liquid and flour. Do not overmix.
Add in the blended fruit, raisins and cherries and whisk a few times to incorporate.
Pour the batter into the prepared baking tin and place on the center rack in the oven. Bake for 50 mins to an hour until a toothpick or skewer inserted comes out clean.
While the bun is baking, gently melt the ingredients for the glaze on low heat. Once the bun is removed from the oven, glaze it immediately while still hot.
Allow the bun to cool, slice and serve with Jamaican cheese or mild aged cheddar cheese.

Storage: The bun can be stored in a cool dry place in an airtight bag for up to 2 weeks.