Reviewed: Jun. 24, 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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4n20blackbirds

Cooking Level: Expert

Home Town: College Park, Maryland, USA

Living In: Amherst, New Hampshire, USA

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Reviewed: Apr. 6, 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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CiCi

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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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serena

Cooking Level: Intermediate

Home Town: Stroudsburg, Pennsylvania, USA

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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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YUMNA

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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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lolo69

Cooking Level: Intermediate

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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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foodaholic

Cooking Level: Beginning

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Reviewed: Dec. 2, 2007

This cake recipe is very easy for the beginners, It was my first cake I baked!! :) and it came really good!

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Rosanne

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Reviewed: 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.

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kathyannbaje

Cooking Level: Intermediate

Home Town: Oistins, Christ Church, Barbados

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Reviewed: Jul. 22, 2007

I added a tsp of mixed essence & left out the almond essence (as i find this can make cake a little hard)and I squeezed about half of a lime in the mix. Yum

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Bajan Queenie

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Reviewed: Jul. 2, 2007

This cake was fantastic! I took it to a party and everyone loved it. This would also make a fantastic cake to use for a strawberry shortcake. This is a great recipe and I would make it again for sure.

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KATE715

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Feb. 7, 2007

Not so good, way too much milk! I used only one cup and instead of almond extract I used coconut. Don't think I will make again.

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Ohluv

Cooking Level: Expert

Home Town: Flint, Michigan, USA

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Reviewed: Feb. 1, 2007

This cake was great. I followed the recipe exactly hand mixing and all. The only thing i did different was baking at 300C for 1 hr. It was light and fluffy kinda like a light sponge cake. I also used coconut extract instead of almond for a true caribbean flava. I served it with a homemade caramel syrup recipe found on this site after all it is a plain cake. My mom added whip cream and strawberries which too tasted great. And being a young barbadian it was nice to find one of our traditional recipies on an international site. Allrecipes never ceases to amaze me.

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*malissa*

Cooking Level: Intermediate

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Reviewed: 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!!!!

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CherrieT

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Reviewed: 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.

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tess

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Reviewed: 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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DAPHNICA

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Reviewed: Feb. 1, 2005

I agree - 400 is too high for this cake. It overcooks the cake and leaves it somewhat dry until you eat towards the bottom of the slice. Very simple to make and great results - my office friends LOVED IT! I put it in a 10-cup decorative bundt pan and it was a sheer hit.

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Chef Gela

Cooking Level: Expert

Home Town: Buffalo, New York, USA

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Reviewed: Mar. 14, 2004

This recipie was great. I'm a 15 year old starting to enter the world of cooking and let's just say I'm a little more than shaky. I took the cake out of the oven like 5-10 minutes early, so it fell in. :( But even still, the texture of th cake was so moist...almost like a custartd in a way but more solid. The outside of the cake was cripsy and it actually tasted quite great! My family went nuts over it and they usually consider things spawned from my hands toxic! If you have more than 2 months experience, I'd definitly try this one.

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TEENYSWEETY

Cooking Level: Intermediate

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Reviewed: Mar. 13, 2004

This recipe was awesome! The ingredients are perfectly blended..FOLLOW THE DIRECTIONS and you won't go wrong! Thanks for an awesome recipe!

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ROMA

Cooking Level: Intermediate

Home Town: Great Mountain, Tortola, British Virgin Islands

Living In: Pearland, Texas, USA

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Reviewed: 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.

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