Reviewed: Mar. 8, 2011

This is a great tasting cake! I made it as a gift for someone after having gone to Barbados earlier that year.

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3 users found this review helpful

Reviewer:

Choucroute

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Broomfield, Colorado, USA

Reviewed: Feb. 3, 2011

Great recipe. I took the advice of others and cooked it on 350 degrees for about an hour and 10 mins. Followed ingredients exactly as written as it was moist and delicious! Thank you for a great recipe

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3 users found this review helpful

Reviewer:

mackenziegrove

Cooking Level: Beginning

Home Town: Palm Beach, Florida, USA

Reviewed: Feb. 15, 2010

Wow, followed the recipe to a T, after reading the review I did what most asked and baked at 340, the cake was perfect and the whole family loved it, will be doing again soon......

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8 users found this review helpful

Reviewer:

Bajan gal

Reviewed: Jul. 24, 2009

Being a Bajan, I have to say that this cake is right on! It is a true pound or "pudding" cake as it is very dense. Adjustments: 1. Baked at 400 degrees for the first 10 minutes and then at 325 degrees for an hour. 2. used 1 tablespoon of authentic Bajan essence and 2 teaspoon of almond extract. Yummy!

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5 users found this review helpful

Reviewer:

caribgirl

Cooking Level: Expert

Reviewed: Jun. 23, 2009

Good. But I had to diddle, as usual. Replaced the milk with coconut milk and water; the "essences" (of which I think there is no true Barbados equivalent) coconut extract (made my own; look for Alton Brown's recipe on Food Network site; it's a little involved, but very worth it over store-purchased brands). This turned out so yummy. Cook it at a lower temp. Start at 400 for 10-12 minutes, then 350 the rest of the baking time. Everyone asked for the recipe and it was worth all the effort!

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2 users found this review helpful

Reviewer:

4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

Reviewed: Apr. 5, 2009

I love this cake. I am not from Barbados but I was just browsing for something to make and I came across this wonderfull cake. I followed the recipe exactly but I added a sprinkle of cinammon to give it an extra boost. This cake is very delicious and easy to make.

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3 users found this review helpful

Reviewer:

CiCi

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Mar. 2, 2009

thanks for the recipe. easy enough to make w/ children. tastes great! versitile cake, good plain or w/ fruits or frosting. i love it! i used 2 - 9 inch cake pans baked at 350 for 45 min. and inplace of almond i used lemon. turned out nice. my hubby is from B'dos. i hope he enjoys it as much as the kids and i are.

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6 users found this review helpful

Reviewer:

serena

Cooking Level: Intermediate

Home Town: Stroudsburg, Pennsylvania, USA

Reviewed: Dec. 15, 2008

Excellent recipe! I have made this cake a few times for home and my neighbours and have gotten great reviews. My husband likes chocolate chips so I made one for him with some chips on top, one for my mum with some walnuts, and my dad loved it plain. Great cake to have with your afternoon cup of tea.

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3 users found this review helpful

Reviewer:

YUMNA

Reviewed: Dec. 15, 2008

Really easy to make cake, well more pudding like in consistency but excellent none the less. I added a tea spoon of amaretto, some cimmamamon and nutmeg for flavor. I a also added some marachino cheries and currants that had been soaked in wine (for my Antiguan Black cake. Yummy!!!

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1 user found this review helpful

Reviewer:

lolo69

Cooking Level: Intermediate

Reviewed: May 25, 2008

fantastic taste! it was my first time baking it. and its so easy! except for the fact tt i was vigorously mixing the batter. made it as the base for my peach shortcake

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3 users found this review helpful