• 1 guanabana
• two ounces of of coffee liquor
• two cups of sifted flour
• two tablespoons of ground nutmeg
• half a teaspoon of ground anise seed
• half a teaspoon of vanilla essence
• 1 teaspoon of baking soda
• stick of non-hydrogenated vegan margarine
• 1 half a cup of vegan brown sugar

First get a Guanabana. You can find it at your local Ethnic Food Store. Deep your Guanabana in clay for two weeks. Remember not to take the skin off. After the two weeks, break open the Guanabana (it should be yellow by now). Take out the seeds very carefully. Do not worry about the smell or texture, it should have a pungent smell and jelly-like texture. Set aside two ounces of of coffee liquor. Mix together two cups of sifted flour, two tablespoons of ground nutmeg, half a teaspoon of ground anise seed, and half a tea spoon of vanilla essence. Sift the ingredients along with 1 teaspoon of baking soda. Melt one stick of margarine, adding half a cup of brown vegan sugar. Stir until the sugar dissolves totally. Add the flour with the other ingredients until the mix is smooth and homogeneous. Add the Guanabana pulp. Preheat the oven to 365 F. Let the batter stand for 30 minutes. Put the batter in a 9 x 9 inches baking pan and put it i n the oven. Wait 45 minutes. Serve.

Serves: