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
- all-purpose flour: 3 cups
- ½ teaspoons baking powder: 4 piece
- unsalted butter: 2 cups (softened)
- ½ cups white sugar: 1 piece
- eggs: 4 piece
- milk: 2 cups
- vanilla extract: 1 Tbsp
- almond extract: 1 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
