Reviewed: Jun. 16, 2003

As a fellow Barbadian, this is right on the money!!!

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Reviewer:

CARLA1604

Cooking Level: Intermediate

Living In: Oistins, Christ Church, Barbados

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Reviewed: May 16, 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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BabaEva

Cooking Level: Expert

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Reviewed: Apr. 22, 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!

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MOO-FACE

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Reviewed: Mar. 26, 2003

I have to say that it has been a long time since I baked and I was never too good at it. However, this recipe turned out great. It was delicious, very moist. It took much longer than stated in the recipe so I will play around with the oven a bit more next time. Well definitely use this recipe again.

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Lucy

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Reviewed: Feb. 26, 2003

Delightfully rich and delicious, and easy to bake too.

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4 users found this review helpful

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S_JACKMAN

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Reviewed: Jan. 18, 2003

Excellent and easy to make!!!

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3 users found this review helpful

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JEN140

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Reviewed: Jun. 8, 2002

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)

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LADYROJS

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Reviewed: Feb. 5, 2002

It's really good if you are looking for a different kind of sponge-type cake!!

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2 users found this review helpful

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Jennifer

Cooking Level: Expert

Living In: Marietta, Georgia, USA

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Reviewed: May 8, 2001

I must have done something wrong because when I tried to turn this out it fell into pieces - but really YUMMY pieces :) Definitely going to try this recipe again.

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4 users found this review helpful

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PETZDELIGHT

Cooking Level: Intermediate

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Reviewed: Mar. 20, 2001

I thought it was a wonderfully delightful cake!

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ROBY

Cooking Level: Expert

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Reviewed: Mar. 19, 2001

My 11 year old daughter had to make something from the Carribean area and chose this recipe. It was quick and easy and tastes great! My husband took a sample of it and now wants us to make one for him. We even used 1 cup margarine and 1 cup light butter for the two cups of butter and it still tasted great!.

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LMOSQUEDA

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Reviewed: Feb. 27, 2001

I made this cake once at my Dad's when these ingredients were all he had on hand. It is wonderfully rich and fragrant. He now requests it whenever we go back home! I love this recipe and it has been added to my personal collection. A great cake.

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ALIEA

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Mountain Grove, Missouri, USA

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Reviewed: Nov. 30, 2000

I am of Barbadian decent, and this is the closest to my grandmothers plain cake as I have found. It is best to use the pure essences though with this cake - often found at West Indian grocery stores.

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LISA PRESCOTT

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Reviewed: Oct. 3, 2000

Good texture but very plain. Best as an accompaniment to tea or coffee as described by author. Not a dessert to stand on it's own.

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lenihan5

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Reviewed: Jul. 9, 2000

I have been looking for a recipe like this for the longest and it is great. My friends just can not get enough of this cake.

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4 users found this review helpful

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MEMOSES

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Reviewed: May 24, 2000

QUICK AND EASY TO MAKE,AND AN ENJOYABLE CAKE,FOUND IT COOKED QUICKER THAN TIME GIVEN.

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TICH

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Reviewed: Mar. 8, 2000

When I made this recipe the cake fell. I am an avid baker. I did everything as said in the recipe. The batter was way too much of a 10 inch bundt pan. Nevertheless, I am going to try the recipe again.

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