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My review
Barbadian Plain Cake
Bernadette Beekman
"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."
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Ingredients
servings 533 calsOriginal recipe yields 12 servings (1 - 9 or 10 inch bundt cake)
- Adjust
- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
- By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
- 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.
- 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; 33.5 g fat; 51.5 g carbohydrates; 7 g protein; 147 mg cholesterol; 442 mg sodium. Full nutrition
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Reviews
Read all reviews 5464 Ratings
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Most helpful positive review
5/16/2003
This is an excellent recipe and I will make it again with one BIG CHANGE. The temperature of 400 degrees is way too hot. I bake at least one or two cakes a week and have a professional stove...
Most helpful critical review
7/22/2003
WHOA!WHOA!WHOA! The almond extract KILLS this cake. The density of this cake is great as well as the moistness. BUT, the almond extract over powers the cake way to much. Cut the almond extract t...
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5/16/2003
This is an excellent recipe and I will make it again with one BIG CHANGE. The temperature of 400 degrees is way too hot. I bake at least one or two cakes a week and have a professional stove...
11/27/2006
This was awesome!!! I have been looking for this recipe for ages and am thankful that I finally found it The cake tasted exactly like it did when I grew up in the island of Barbados. Wow!! I...
8/26/2007
As a Bajan this is true 'bajan pudding' as we call it. The temp is high but the almond , mixed or vanilla essences does not matter as everyone has their favourite. The consistency, moisture a...
7/22/2003
WHOA!WHOA!WHOA! The almond extract KILLS this cake. The density of this cake is great as well as the moistness. BUT, the almond extract over powers the cake way to much. Cut the almond extract t...
4/22/2003
This is SUCH a tasty cake. Out of all the cakes I've ever made, this is my favorite, and I keep coming back to the recipe. It just tastes and smells so good. I like to cook it in a 9" loaf pan (...
8/28/2005
i tried the recipe and the cake mixture has too much fluid, loose consistency and when i put it in the bundt pan, the mixture dripped under the pan and i had burning scent in the kitchen. with 2...
6/8/2002
Very, very good recipe. I rate this one a five, it truly was easy and tasty. I always purchased birthday cakes because they are so special, but I doubled the recipe, added chopped cherries and...
3/14/2004
This recipie was great. I'm a 15 year old starting to enter the world of cooking and let's just say I'm a little more than shaky. I took the cake out of the oven like 5-10 minutes early, so it f...