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Barbadian Cake

About this recipe: My grandmother, Gladys Payne Gittens, emigrated from Barbados around 1906. She read this to me over the phone in 1978. Thanks to my friend Elayne, to whom I gave a copy, I was able to find this again on Mother's Day. It's a great simple cake, perfect with tea.

Bernadette Beekman

Ingredients
Serves: 12 

  • 300g caster sugar
  • 450g butter
  • 4 1/2 teaspoons baking powder
  • 375g plain flour
  • 4 eggs
  • 475ml milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon almond extract

Method
Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

  1. Preheat oven to 200 C / Gas 6. Lightly grease and flour one 23 or 25cm tube cake tin.
  2. By hand cream together the butter and sugar 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 1/2 of the milk. Continue to beat well (the batter will be doughy). Add the remaining milk along with the vanilla and almond extracts. Pour batter into the prepared tin.
  4. Bake at 200 C / Gas 6 for 1 hour. Reduce heat to 180 C / Gas 4 and continue baking for 15 minutes longer.

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