Rating: 4.62 stars
58 Ratings
  • 5 star values: 41
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season.

Recipe Summary

prep:
20 mins
cook:
1 hr 30 mins
additional:
10 mins
total:
2 hrs
Servings:
12
Yield:
1 - 9x5 inch loaf pan
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Sift together the flour, baking powder and salt, set aside.

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  • In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.

  • Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.

Nutrition Facts

334 calories; protein 4.2g; carbohydrates 41.8g; fat 17.2g; cholesterol 88.2mg; sodium 63.5mg. Full Nutrition
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Reviews (49)

Most helpful positive review

Rating: 5 stars
03/25/2006
Yummy! I made this cake with a little bit of changes. Used evaporated milk instead of milk,also added a teaspoon of honey, some raisins and almond. Changing milk to evaporated milk made the cake a bit richer and moist, if you like your cake a bit dense. I tried using regular milk and the cake turn out like any normal cake.Easy,no hassle and delicious! A keeper indeed. Read More
(32)

Most helpful critical review

Rating: 3 stars
11/16/2010
The flavor of this cake was pretty mild. Just "Okay". I even added a little extra spices due to other reviewers commenting on the lack of spice. I baked mine in a round 8 or 9 inch baking pan for 35 minutes. Put a tooth pick in and it came out clean. When I cut it there was still some raw dough in the center. I put it back in the oven but it wasn't quite right, of course. The top was getting brown so if I make this again I will put some foil on top to try for a better result. I gently scooped the flour into the measuring cup as I always do with baked goods. The result for me was that the cake texture was soft and tender. Less dense than a pound cake but more dense than a white or yellow cake. I also found this cake to be a little too sweet for my preferences. Next time I'll withhold some sugar. I even put a tablespoon of lemon juice in because I had no zest. So I found it particularly too sweet. I also found it to be a bit too oily. I wish I'd subbed half a cup of apple sauce. I think with some fiddling this could be a very good recipe. I also think it could make a delicious sweet bread if pecans were added and it was baked in the loaf pan as directed. I may try this again at Christmas time and see what comes of it. Read More
(6)
58 Ratings
  • 5 star values: 41
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
03/25/2006
Yummy! I made this cake with a little bit of changes. Used evaporated milk instead of milk,also added a teaspoon of honey, some raisins and almond. Changing milk to evaporated milk made the cake a bit richer and moist, if you like your cake a bit dense. I tried using regular milk and the cake turn out like any normal cake.Easy,no hassle and delicious! A keeper indeed. Read More
(32)
Rating: 5 stars
11/09/2003
When a friend returned from a Grenada vacation and gave me a little souvenir basket of nutmeg mace and other spices I looked on the Web for a Genadian recipe to make to thank her. I found this Genadian Spice Cake. (None of my several Caribbean cuisine cookbooks had anything like it.) It was fabulous! Gloriously fragrant and moist. A total delight on the first try. It will surely become one of our family's stable sweet desserts/snacks. Read More
(24)
Rating: 4 stars
12/20/2003
This spice cake is easy to make and the flavor is so wonderful; i would recommend this recipes for any function gathering just anything!! Read More
(19)
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Rating: 5 stars
11/14/2007
Loved the smell of the spices! OMG how this reminds me of home! (yes Grenada). My aunt would be so proud of me for making this I miss her! lol...It's a keeper I will make this again & again! Yummy for breakfast as well! It's more like a bread or buns Caribbean ppl do you know what I mean? Remember Christmas bun?! I miss those! Read More
(14)
Rating: 5 stars
09/19/2008
What a wonderful flavor of Grenada! I love the smell of these spices. I follow recipe exactly. Excellent texture and flavor. Definitely I will make it again. Read More
(13)
Rating: 5 stars
11/09/2003
My son won a blue ribbon in 4-H last year for this recipie. Thank you for putting it online! P.S.- We used the Coffee Icing submitted by Carol with this. They made the perfect combination. Read More
(12)
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Rating: 5 stars
03/10/2004
HUGE hit with adults as well as with children. Very fresh delicious flavor almost like pound cake. Recipe doubles just fine. Read More
(10)
Rating: 4 stars
09/02/2011
Very tasty cake! I loved the different spice combination with the lime zest much better than the more traditional American spice cake (most have too much cinnamon! for me!) I baked in a loaf pan but a tester came out clean after only 1 hour. I found the cake to have the texture of a dense pound cake. I might experiment using another white cake recipe with this spice mix. Read More
(7)
Rating: 3 stars
11/16/2010
The flavor of this cake was pretty mild. Just "Okay". I even added a little extra spices due to other reviewers commenting on the lack of spice. I baked mine in a round 8 or 9 inch baking pan for 35 minutes. Put a tooth pick in and it came out clean. When I cut it there was still some raw dough in the center. I put it back in the oven but it wasn't quite right, of course. The top was getting brown so if I make this again I will put some foil on top to try for a better result. I gently scooped the flour into the measuring cup as I always do with baked goods. The result for me was that the cake texture was soft and tender. Less dense than a pound cake but more dense than a white or yellow cake. I also found this cake to be a little too sweet for my preferences. Next time I'll withhold some sugar. I even put a tablespoon of lemon juice in because I had no zest. So I found it particularly too sweet. I also found it to be a bit too oily. I wish I'd subbed half a cup of apple sauce. I think with some fiddling this could be a very good recipe. I also think it could make a delicious sweet bread if pecans were added and it was baked in the loaf pan as directed. I may try this again at Christmas time and see what comes of it. Read More
(6)