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

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

Directions

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

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  • 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

533 calories; 33.5 g total fat; 147 mg cholesterol; 442 mg sodium. 51.5 g carbohydrates; 7 g protein; Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/11/2003
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. It scorched the top after 45 minutes with that hot of an oven. I never made it far enough to lower the oven to bake it for another 15 like the directions state. Next time I'll bake it at 325-350 degrees for one hour and then adjust accordingly. Read More
(96)

Most helpful critical review

Rating: 2 stars
08/06/2003
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 to 1 teaspoon. I am going to try making it with one tbs of vanilla extract and 1 tsp of lemon extract and hope for different results- Wish me luck. I baked this cake for one hour at 350 and it turned out nice too bad it tasted terrible!!!! UPDATE: Okay I made the cake with the 1 tsp of lemon extract and WOW what a difference! We could actually eat it this time! It did not have a heavy lemon taste so the lemon glaze/icing I drizzled on it was a perfect compliment. Good Cake - would give a 4 when using lemon extract! Read More
(19)
65 Ratings
  • 5 star values: 44
  • 4 star values: 9
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
11/11/2003
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. It scorched the top after 45 minutes with that hot of an oven. I never made it far enough to lower the oven to bake it for another 15 like the directions state. Next time I'll bake it at 325-350 degrees for one hour and then adjust accordingly. Read More
(96)
Rating: 5 stars
11/11/2003
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. It scorched the top after 45 minutes with that hot of an oven. I never made it far enough to lower the oven to bake it for another 15 like the directions state. Next time I'll bake it at 325-350 degrees for one hour and then adjust accordingly. Read More
(96)
Rating: 5 stars
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 have a picture of how it turned out too. I did not hand-mix but used a KitchenAid mixture instead and I had to lower the temperature to 325 because 400 was definitely too high. However the quantities were PERFECT!!!! Read More
(57)
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Rating: 5 stars
08/26/2007
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 and fluffy ness are perfect when the recipe is followed correctly. We even add cherries raisins or mixed peel for difference flavours. Thanks will definately make this over and over. Read More
(51)
Rating: 2 stars
08/06/2003
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 to 1 teaspoon. I am going to try making it with one tbs of vanilla extract and 1 tsp of lemon extract and hope for different results- Wish me luck. I baked this cake for one hour at 350 and it turned out nice too bad it tasted terrible!!!! UPDATE: Okay I made the cake with the 1 tsp of lemon extract and WOW what a difference! We could actually eat it this time! It did not have a heavy lemon taste so the lemon glaze/icing I drizzled on it was a perfect compliment. Good Cake - would give a 4 when using lemon extract! Read More
(19)
Rating: 5 stars
08/05/2003
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 (recipe makes two loaves) and use it for strawberry shortcake. Yum! Read More
(16)
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Rating: 5 stars
08/05/2003
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 still got perfect results. Thank you Madam Bajan for sharing. Antiguan (lol) Read More
(15)
Rating: 1 stars
08/28/2005
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 cups of butter 2 cups of milk on a 3- cups of flour doesn't seem right with 4 eggs. I will never use this recipe again. Read More
(15)
Rating: 4 stars
03/14/2004
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 fell in.:( But even still the texture of th cake was so moist...almost like a custartd in a way but more solid. The outside of the cake was cripsy and it actually tasted quite great! My family went nuts over it and they usually consider things spawned from my hands toxic! If you have more than 2 months experience I'd definitly try this one. Read More
(15)
Rating: 5 stars
05/25/2005
Absolutely delicious a perfect Barbadian Plain Cake! I followed the exact directions and it turned out 100% perfect. Read More
(12)