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.
My mum used to make plain cake when i was young,she was from Dominica,looked for this recipe for years, just like my mum used to make,reminds me of her lovely cooking.PS mum used granulated sugar as caster sugar was too expensive,still tasted great. - 08 Apr 2017
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. - 16 May 2003 (Review from Allrecipes US | Canada)
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!!!! - 27 Nov 2006 (Review from Allrecipes US | Canada)