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Ingredients
| granulated sugar: 1 1/2 cups |
| salted butter: 2 cups |
| baking powder: 4 1/2 tsp |
| all-purpose flour (unsifted): 3 cups |
| eggs: 4 |
| vanilla extract: 1 Tbl |
| almond extract: 1 Tbl |
| 2% milk: 2 cups |
Barbadian Plain Cake
Credit: AllRecipes
User rating:
"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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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 400 degrees F (205 degrees C). Lightly grease and flour one 9 or 10 inch bundt pan.
- By hand with a spatula cream butter and sugar together until light and fluffy. Add eggs all at once and beat well.
- 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.
- 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.