Barbadian Plain Cake


My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She read this to me over the phone when I was in law school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I was able to find this on Mother's Day. It's a great simple pound cake, good with tea.

1 - 9 or 10 inch bundt cake


  • 1 ½ cups white sugar

  • 2 cups butter

  • 4 ½ teaspoons baking powder

  • 3 cups all-purpose flour

  • 4 eggs

  • 1 tablespoon vanilla extract

  • 1 tablespoon almond extract

  • 2 cups milk


  1. Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.

  2. By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.

  3. Sift the flour and the baking powder together. Add to butter mixture along with 1 cup of the milk. Continue to beat well (the batter will be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the prepared pan.

  4. Bake at 400 degrees F (205 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 15 minutes longer.

Nutrition Facts (per serving)

533 Calories
34g Fat
52g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 533
% Daily Value *
Total Fat 34g 43%
Saturated Fat 21g 103%
Cholesterol 147mg 49%
Sodium 442mg 19%
Total Carbohydrate 52g 19%
Dietary Fiber 1g 3%
Total Sugars 27g
Protein 7g
Vitamin C 0mg 1%
Calcium 172mg 13%
Iron 2mg 11%
Potassium 128mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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