Barbadian Cake Recipes

BARBADIAN PLAIN CAKE

Barbadian Plain Cake image

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.

Provided by Bernadette Beekman

Categories Desserts Cakes Pound Cake Recipes

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups white sugar
2 cups butter
4 ½ teaspoons baking powder
3 cups all-purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Steps:

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.

Nutrition Facts : Calories 533 calories, Carbohydrate 51.5 g, Cholesterol 146.6 mg, Fat 33.5 g, Fiber 0.8 g, Protein 7 g, SaturatedFat 20.5 g, Sodium 441.5 mg, Sugar 27.3 g

BARBADIAN CAKE

Barbadian Cake image

Make and share this Barbadian Cake recipe from Food.com.

Provided by Chef Jim Jr

Categories Dessert

Time 1h35m

Yield 1 Cake, 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 cups sugar
2 cups butter
4 1/2 teaspoons baking powder
3 cups all-purpose flour
4 eggs
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups milk

Steps:

Preheat oven to 400°F
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 400F for 1 hour.
Reduce heat to 350F and continue baking for 15 minutes longer.

Nutrition Facts : Calories 1618.2, Fat 102.4, SaturatedFat 62.8, Cholesterol 472.6, Sodium 1194.5, Carbohydrate 154.7, Fiber 2.5, Sugar 76.5, Protein 20.9

BAJAN BLACK CAKE

Bajan Black Cake image

This recipe is a version of the traditional fruit cakes made for Christmas but from a Caribbean point of view. This fruit cake, or variations, is served all over the Caribbean during the Christmas/New Years period. Bajan is another term for someone from Barbados.

Provided by Member 610488

Categories Dessert

Time 3h35m

Yield 2 cakes

Number Of Ingredients 18

Ingredients

5 lbs mixed dried fruit (raisins, currants, prunes, cherries)
1/4 lb nuts, chopped (almonds, pecans, walnuts)
1/2 lb mixed citrus peel, chopped (lemon, lime, orange)
1/4 lb pineapple jam
2 lbs brown sugar, divided
2 tablespoons mixed spice (cinnamon, clove, nutmeg, allspice)
1 tablespoon vanilla essence
1 tablespoon almond essence
1 cup dark rum (Barbados)
10 eggs
12 ounces flour
1 teaspoon baking powder
1 lb butter or 1 lb margarine
1 teaspoon salt
1 cup port wine
1 cup dark rum (Barbados)
1 cup water
browning sauce (Kitchen Bouquet is preferred)

Steps:

Mince the fruit and soak in 1 cup of rum with spices, essences, nuts, jam and 1/4 lb sugar. Mix ingredients well and put in a jar, cover and allow mixture to steep for 3 weeks or more.
When ready to bake, cook fruit over a low heat with 1 cup of water for 15 minutes. Cream the butter/margarine and remaining sugar well and add eggs beating in one at a time. Add this to the fruit mixture. Stir in enough browning to make the mixture dark brown in color. Add the flour and baking powder last.
Preheat oven to 300 degrees F. Place mixture into 2 baking pans that are greased and lined with 2 sheets of waxed paper. Fill the pans 3/4 full.
Bake for 2 1/2 to 3 hours. Test with skewer before removing from oven.
As soon as cakes are removed from oven, prick all over with skewer and pour slowly over them a mixture of rum and wine which the cakes will absorb.
Allow to remain in baking pans for 2 to 3 days to fully absorb liquor before serving.

Nutrition Facts : Calories 8416.3, Fat 244.7, SaturatedFat 129.1, Cholesterol 1418, Sodium 4074.6, Carbohydrate 1403.6, Fiber 110.9, Sugar 482.2, Protein 91.4

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