• 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.