Best Barbadian Plain Cake Recipes

BAJAN BLACK CAKE

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.

BARBADIAN CAKE

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.