Barbadian Plain Cake

Barbadian Plain Cake

50

"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."

Ingredients

servings 533 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 442 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

  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.
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Reviews

50
  1. 58 Ratings

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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...

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...

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...