How to Make Gluten-Free Jamaican Fruit Cake From Scratch

RECIPE BELOW! - Hello and welcome to my channel! Thank you for visiting. For the month of December, I will upload a video per day with a lot of helpful tips and recipes. I'm a Jamaican-born, classically trained chef with over 15 years of professional experience; I've worked in some of the best restaurants and as a traveling private chef. I've learned a lot, and I'm excited to share some of what I've learned, so stay tuned for more helpful tips and recipes. This video is the 20th of my month-long series - 11 more videos to come! Enjoy! & Stay tuned for more!

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Gluten-Free Jamaican Fruit Cake Recipe

Ingredients:

Dry ingredients:
1 Cup gluten-free all-purpose flour ( I use Bob’s Red Mill GF All-Purpose Baking Flour)
1 Cup almond flour
1/4 teaspoon sea salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon baking soda

Wet ingredients:
2 eggs (whisk to incorporate air & set aside)
1/2 Cup unsalted butter at room temperature
1/2 Cup dark brown sugar
1/2 teaspoon of orange zest (dried or fresh)
1 teaspoon of vanilla extract
14 Cup tangerine juice (or fresh orange juice)
1 teaspoon Jamaican browning sauce
1/3 Cup chopped maraschino cherries
2/3 Cup Jamaican Red Label Wine (or other inexpensive red wine)

1. Preheat the over to 350 degrees Fahrenheit
2. Grease a 9-inch round baking pan and set aside (line with parchment paper circle, optional)
3. Combine all of the dry ingredients in a bowl and set aside
4. Place the eggs in a bowl and whisk for about 1-2 minutes to incorporate air, and set aside
5. Place butter and sugar in a bowl and cream together with a hand whisk or electric mixer
6. Add the browning, vanilla extract, and orange zest to the butter and sugar mixture and mix (fold) to combine
7. Add the whisked eggs to the butter and sugar mixture
8. Add 1/2 cup Jamaican marinated mixed fruit (rum, wine, prunes, currants, and raisins pureed and soaked for a few days or up to a year)
9. Add the dry ingredients to the wet ingredients and fold to combine
10. Add 1/3 cup of Marciano cherries (whole or chopped)
11. Add 1/4 cup tangerine juice (or freshly squeezed orange juice) and fold to combine
12. Place the batter in a greased 9-in round pan and bake in a preheated 350 degrees Fahrenheit for 45-55 minutes until done
13. After 45-55 minutes, remove the fruit cake from the oven and test for doneness (insert a cake tester or toothpick in the center; if it comes out dry, it’s done).
14. Evenly pour 2/3 cup of Jamaican Red Lable wine over the top of the warm fruit cake
15. Allow the fruit cake to cool in the baking pan or on a cooling rack. After it’s cool, slice and enjoy!
16. Don't forget to share with some you love, it’s delicious!