This Barbadian plain cake is a simple pound cake that's good with a cup of tea. My grandmother, Gladys Payne Gittens, came here from Barbados in about 1906. She read this recipe 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.
Ingredients
- 3 cups all-purpose flour
- 4.5 teaspoons baking powder
- 2 cups unsalted butter , softened
- 1.5 cups white sugar
- 4 large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
Instructions
-
1
Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
-
2
Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
-
3
Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
I Tried Giada's Sheet Pan Lasagna Method and am Never Going Back
This spinach and artichoke sheet pan lasagna, inspired by Giada's viral recipe, is loaded with sausage, spinach, and artichokes. It's cheesy, golden, and bubbly, with all of the lasagna goodness you expect, but the assembly is much simpler.
Pumpkin-Orange Muffins
These pumpkin-orange muffins include prunes for extra wholesome flavor.
Asian Water Roux White Bread
This Asian water roux white bread recipe contains the secret to homemade bread that stays soft for days! If you enjoy the silky, cotton-soft but expensive loaves from Chinese bakeries, then you will love these. My kids can't rave enough about them. It might be more work than the usual white bread, but trust me, this is so worth it. Water roux works best when refrigerated overnight; however, if you don't want to wait, make sure it's at room temperature when you add it to the dough. The dough is quite moist to work with. It is easier to do the kneading in a mixer.