Jamaican Fruit Cake

For Jamaican fruit cake, usually the fruits are soaked white rum and red label wine which is made from Jamaican plums! The fruits normally would be soaked for a few months, which would be raisins, currants and prunes, when ready take out the portions needed for your cake and liquidised until smooth.


100 g/3 ½ oz/1/2 cup dairy-free butter

100 g 3 ½ oz/1/2 cup dark brown sugar

200 g/7 oz/1 1/3 cup self-raising flour (gluten free)

6 tbsp vegan eggs

2 tbsp dark cake browning

500 ml/17 ½ fl oz 2 cups fruits soaked with rum and wine,

It will be a mixture of raisins, currants and prunes, make sure to

Liquidise until smooth no lumps of fruits

2 tsp vanilla extract


Cream the butter and sugar together with a wooden spoon until soft and fluffy, then gradually add vegan eggs, add the liquidised mixed fruits with cake browning, and vanilla extract then gradually add the self raising- flour little at a time and fold in and make sure flour is mix in with fruits. In the meantime grease a round cake tin then pour in the mixture in prepared tin. And place the a preheated oven 190°C/375° F/Gas Mark 5 bake for 45 minutes. Can last for a few weeks if wet it with red wine and leaves in a covered cake tin.