Barbadian Plain Cake Recipes
BARBADIAN PLAIN CAKE
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.
Provided by Bernadette Beekman
Categories Desserts Cakes Pound Cake Recipes
Yield 12
Number Of Ingredients 8
Steps:
- 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 : Calories 533 calories, Carbohydrate 51.5 g, Cholesterol 146.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 20.5 g, Sodium 441.5 mg, Sugar 27.3 g
BARBADIAN CAKE
Make and share this Barbadian Cake recipe from Food.com.
Provided by Chef Jim Jr
Categories Dessert
Time 1h35m
Yield 1 Cake, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F
- 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 400F for 1 hour.
- Reduce heat to 350F and continue baking for 15 minutes longer.
Nutrition Facts : Calories 1618.2, Fat 102.4, SaturatedFat 62.8, Cholesterol 472.6, Sodium 1194.5, Carbohydrate 154.7, Fiber 2.5, Sugar 76.5, Protein 20.9
BAJAN BLACK CAKE
This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados.
Provided by Member 610488
Categories Dessert
Time 3h35m
Yield 2 cakes
Number Of Ingredients 18
Steps:
- Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
- When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
- Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
- Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
- As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
- Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.
Nutrition Facts : Calories 8416.3, Fat 244.7, SaturatedFat 129.1, Cholesterol 1418, Sodium 4074.6, Carbohydrate 1403.6, Fiber 110.9, Sugar 482.2, Protein 91.4
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