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Barbadian Plain Cake |
"My grandmother, Gladys Payne Gittens, came here from Barbados approximately 1906. She read this to me over the phone when I became in regulation school in 1978. Thanks to my friend Elayne, the Soulful Yenta, to whom I gave a copy, I changed into able to discover this on Mother's Day. It's a notable easy pound cake, precise with tea."
Ingredients :
- 1 half cups white sugar
- 2 cups butter
- 4 1/2 teaspoons baking powder
- 3 cups all-motive flour
- four eggs
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
- 2 cups milk
Instructions :
Prep : | Cook : 12M | Ready in : |
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- Preheat oven to 400 ranges F (205 stages C). Lightly grease and flour one nine or 10 inch bundt pan.
- By hand with a spatula cream butter and sugar collectively till light and fluffy. Add eggs unexpectedly and beat properly.
- Sift the flour and the baking powder collectively. Add to butter combination along with 1 cup of the milk. Continue to beat nicely (the batter can be doughy). Add the remaining 1 cup of milk along with the vanilla, and almond extracts. Pour batter into the organized pan.
- Bake at four hundred degrees F (205 tiers C) for 1 hour. Reduce heat to 350 stages F (a hundred seventy five degrees C) and retain baking for 15 minutes longer.
Notes :
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