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.