Barbadian Plain Cake Recipe - Allrecipes.com
Barbadian Plain Cake Recipe

Barbadian Plain Cake

Recipe by  

"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 Edit and Save

Original recipe makes 1 - 9 or 10 inch bundt cake Change Servings
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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 More Reviews

Most Helpful Positive Review
Nov 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.

 
Most Helpful Critical Review
Aug 05, 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!

 
Nov 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!!!!

 
Aug 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.

 
Aug 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!

 
Aug 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)

 
Aug 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.

 
May 25, 2005

Absolutely delicious, a perfect Barbadian Plain Cake! I followed the exact directions, and it turned out 100% perfect.

 

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Nutrition

  • Calories
  • 533 kcal
  • 27%
  • Carbohydrates
  • 51.5 g
  • 17%
  • Cholesterol
  • 155 mg
  • 52%
  • Fat
  • 33.5 g
  • 52%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 442 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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