Flip
Mix
Yum
I don't drink alcohol so I substituted grape juice for the red wine, rum or Port wine that was traditionally used. I must say with my version you won't even miss the alcohol, when I serve this to my hubby, he was blown away and told me how I outdid myself and request I make another cake right away to serve along with my Sweet Potato Pudding and Sorrel Drink.
Jamaican Fruit Cake, also known as, Jamaican Christmas Cake, Wedding cake, Jamaican Black Cake, is the cake of choice for weddings, parties or any formal occasion in Jamaica it is usually made by soaking dried fruits in alcohol for as little as a few days to years, usually, the latter is the norm.
Making this cake brings back childhood memories of my mom making several of this cake so she could share with friends and family during Christmas, the smell of our home was amazing as she baked them.
For my Jamaican Fruit Cake I used Bob's Red Mills Gluten-Free All-Purpose flour, you may substitute flour of your choice, such as oat-flour, rice flour. For a deep brown color I used molasses but in Jamaica, we used browning as well, again the color was perfect without the use of browning.
How To Make Jamaican Fruit Cake
To make the cake, I didn't have time to soak my fruits so I boiled them in grape just for 10 minutes but left a small amount to add to the batter as is for texture. I used a springform pan for easy release, but a well-oiled baking pan or parchment lined pan will work fine.
I used a non-dairy butter, Earth Balance Buttery Spread, and for sweetener, I used coconut sugar to help with a deep rich color but you can substitute with a dark brown sweetener like 'Sucanat'or turbinado sugar. Any dried fruit combination can be used but traditionally, its raisins, cherries, mixed peel, prunes, currants but I have made a delicious cake with the addition of Trader Joes Golden Berry Blend.
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- Energy:
- 257 kcal / 1074 kJ
- Fat:
- 12 g
- Protein:
- 3 g
- Carbohydrate:
- 34 g
Ingredients
- 1 pound dried chopped mixed fruits, (raisins, cherries, prunes, mixed peel)
- 2 cups red grape juice
- 1/2 cup molasses
- 1/2 cup non-dairy butter, softened
- 2 teaspoons almond extract
- 1 teaspoon vanilla
- 1 grated lemon zest
- 1 cup Gluten-Free all purpose flour
- 1 cup almond flour
- 1 cup cane sugar, (I used coconut-sugar)
- 2 tablespoons ground flax seeds
- 2 teaspoons baking powder
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- Preparation:
- 20 min
- Cooking:
- 1 h
- Ready in:
- 1 h 20 min
Instructions
Preheat oven 350 degrees F. Spray 9-inch round baking pan and set aside. Place grape juice and dried fruits in a large saucepan on medium heat and bring to boil. Reduce heat and simmer for 10 minutes. Allow fruits to cool.
Place 1 1/2 cups of the fruits and remaining liquid in a blender or food processor and puree. Pour in a medium bowl, add molasses, softened butter, almond extract, vanilla, and lemon zest, mix well.
In a large bowl, combine, gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, allspice, and salt
Mix dry ingredients into wet ingredient and stir well to combine. Add remaining dried fruits and stir. Pour batter into prepare round baking pan. Bake for 60-90 minutes, or when fork is inserted in the center it comes out clean.
Notes
Hello, I want to make this for Thanksgiving next week. It looks amazing. If I were to use eggs instead of flax, how many should I use? Thanks!
Hello, that’s awesome. Eggs aren’t necessary for this recipe, it won’t fall apart without it. Concerning the amount, I really don’t know. Happy Thanksgiving!
Love your website. So glad I found you. I have some fruits I have been soaking in rum for two years, I look forward to trying your recipe. Do you know the shelf life for the cake? I am still eating pieces of my traditional wedding cake with fondant icing, from 11 years ago.
Thank you Sylvia, I’m happy you are here and enjoy my recipe. Wow, that’s a long time for you to have cake remaining, I admire your discipline! This cake will not keep as long as traditional fruit cake because it doesn’t have any alcohol in it and it is moist. I should say about 2 days outside and 2-4 days in the refrigerator and up to 4 months in the freezer. If you are making it with regular flour. With gluten-free flour, I recommend that you keep it in an airtight container. All the best and Happy Holidays.
What a beautiful looking cake!
Thank you Marina, hope you try it.
Thanks for the yumny recipe. I can’t wait to try it. Can I use chia seeds instead of the flax seeds?
Paula you are welcome, absolutely chia seeds will be perfect.
Hi Michelle, my fellow Gainesville Jamaican gluten free vegan. Lol. That’s a mouthful. You are a godsend! Question for you though… Is there a substitute for the almond flour that won’t leave the cake dry? Unfortunately, I have a severe nut allergy, so the almond flour won’t work for me. Thanks in advance.
Okito, that’s so cool that you are local. Welcome to my page, so happy you found me. adding ground sunflower seeds would definitely work. Hope you enjoy!
I cannot believe you make this without eggs. What makes it rise??
Lol Susie, honestly I hate the smell of eggs in baked goods, makes me nauseated. I have been baking like this for over 20 years and baking powder makes it rise. Hope you try it.
I have been searching for a recipe like yours for the longest and this tastes pretty good, thank you
So happy you found my website Shernette, hope you get to try my other recipes
This recipe reminds me of the recipe we ate growing up in the Caribbean!
Love this recipe, I will be making it every holiday, so delicious!
I have been looking for a recipe like yours for a while so happy!
Oh my, this cake tastes wonderful, thank you for sharing!
By the way I forgot to add that I baked mine with Spelt Flour.
While looking for an alternative to the traditional Christmas cake I came across yours. I made it for Christmas and it was a major hit. I have tried others vegan cakes and they never came out dark enough to look like the real Jamaican I grew up on. This one did and it was nice and soft and super easy to make. Will be making again for the New Year. Thank You for showing me that foods on the vegan lifestyle do not have to be complicated.
Denise, so happy for your feedback. I’m so happy it turned out great for you, my hubby went to get more molasses so that I can make for the New Year as well.
I’ve had this on my mind all month! I was thinking of making it almost the exact same way too (A/P flour instead and not skipping the “spirits”). I was looking for some guidance first though because it will be my first time making it and I found it here… Thanks!
Aww Dunori you are welcome, it is so easy to make so enjoy and Merry Christmas!
Hi Michelle, love your ideas although i’m not vegan but I love eating healthy food and after looking at some of your recipes and ideas healthier choice make me switch to being a vegan
Wow that’s amazing Alecia, thank you for your inspiring feedback. All the best on your journey!