Jamaican Fruit Cake

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
• coconut whipped cream (for garnish)
• maraschino cherry (for garnish (optional))

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   In a large bowl, combine, gluten-free flour, almond flour, sugar, ground flaxseeds, baking powder, allspice, and salt

4. 4

   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.