Preheat your oven to 350°F (175°C). Thoroughly grease a 9x5 inch loaf pan and line the bottom with parchment paper to prevent sticking.

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt until well combined.

In a medium saucepan over low heat, gently warm the stout, dark brown sugar, melted butter, browning sauce, and molasses. Stir continuously until the sugar is completely dissolved, about 3-5 minutes. Remove from heat and stir in the vanilla extract.

Pour the warm stout mixture into the dry ingredients. Use a wooden spoon or spatula to mix gently until just combined, being careful not to overmix the batter.

Fold the mixed dried fruit into the batter until evenly distributed throughout the thick, dark mixture.

Pour the batter into the prepared loaf pan, smoothing the top evenly with your spatula.

Bake in the preheated oven for 55 to 60 minutes, or until a wooden skewer inserted into the center of the bun comes out clean.

Mix the honey with 1 tablespoon of warm water and brush this glaze over the top of the bun immediately after removing it from the oven.

Allow the spice bun to cool completely in the pan before slicing. Serve with a thick slice of Jamaican tastee cheese or a sharp cheddar for a classic Caribbean treat.