Recipe by MARBALET
"This recipe hails from Grenada-and would be a grand finishing touch to your favorite Caribbean or spicy meal. Dust with confectioners' sugar and serve with fresh fruits of the season."
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sifted all-purpose flour
1 1/2 cups
unsalted butter - chilled, cut into tablespoon-size pieces
1 1/2 teaspoons
grated lime zest
Yummy! I made this cake with a little bit of changes. Used evaporated milk instead of milk,also added a teaspoon of honey, some raisins and almond. Changing milk to evaporated milk made the cake a bit richer and moist, if you like your cake a bit dense. I tried using regular milk and the cake turn out like any normal cake.Easy,no hassle and delicious! A keeper indeed.
The flavor of this cake was pretty mild. Just "Okay". I even added a little extra spices due to other reviewers commenting on the lack of spice. I baked mine in a round 8 or 9 inch baking pan for 35 minutes. Put a tooth pick in and it came out clean. When I cut it there was still some raw dough in the center. I put it back in the oven but it wasn't quite right, of course. The top was getting brown so if I make this again I will put some foil on top to try for a better result. I gently scooped the flour into the measuring cup as I always do with baked goods. The result for me was that the cake texture was soft and tender. Less dense than a pound cake but more dense than a white or yellow cake. I also found this cake to be a little too sweet for my preferences. Next time I'll withhold some sugar. I even put a tablespoon of lemon juice in because I had no zest. So I found it particularly too sweet. I also found it to be a bit too oily. I wish I'd subbed half a cup of apple sauce. I think with some fiddling this could be a very good recipe. I also think it could make a delicious sweet bread if pecans were added and it was baked in the loaf pan as directed. I may try this again at Christmas time and see what comes of it.
When a friend returned from a Grenada vacation and gave me a little souvenir basket of nutmeg, mace and other spices, I looked on the Web for a Genadian recipe to make to thank her. I found this Genadian Spice Cake. (None of my several Caribbean cuisine cookbooks had anything like it.) It was fabulous! Gloriously fragrant and moist. A total delight on the first try. It will surely become one of our family's stable sweet desserts/snacks.
This spice cake is easy to make and the flavor is so wonderful; i would
recommend this recipes for any function, gathering, just anything !!
Loved the smell of the spices! OMG how this reminds me of home! (yes Grenada). My aunt would be so proud of me for making this, I miss her! lol...It's a keeper, I will make this again & again! Yummy for breakfast as well! It's more like a bread, or *buns* Caribbean ppl do you know what I mean? Remember Christmas bun?! I miss those!
What a wonderful flavor of Grenada! I love the smell of these spices. I follow recipe exactly. Excellent texture and flavor. Definitely I will make it again.
My son won a blue ribbon in 4-H last year for this recipie. Thank you for putting it online!
P.S.- We used the Coffee Icing submitted by Carol with this. They made the perfect combination.
HUGE hit with adults as well as with children. Very fresh, delicious flavor, almost like pound cake. Recipe doubles just fine.
* Percent Daily Values are based on a 2,000 calorie diet.
Grenadian Spice Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 155
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