A delicious and rich version of Jamaican Fruit Cake that is especially popular around Christmas. it is vegan, gluten-free, and alcohol-free with an amazing taste and moist texture! I don't drink alcohol so I substituted grape juice for the red wine, rum or Port wine that was traditionally used.
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 deep brown color, I used molasses but in Jamaica, we used browning as well.
Just a 1 oz piece is approximately 26 carbs! Our low carb fruitcake is different. It has monk fruit which replaces the regular sugar and corn syrup, almond flour, to replace the white flour (which is made from just almonds), and even though it has dried fruit in it, cranberries and cherries, the quantity does not bring the carb count up too much.
Sift flour, baking powder, nutmeg, allspice, cinnamon, and salt together in a large bowl; gently fold into fruit mixture. Pour batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 80 to 90 minutes.