Print: Barbadian Plain Cake

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.

Prep

14 min

Cook

38 min

Servings

Difficulty

Medium

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 per serving

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