Grenadian Spice Cake
I used a tube or bundt pan and served it with a spiced whipped cream. I also added a bit more lime zest. Make sure to test for doneness at around 50 minutes depending on what pan you use. Just want to add a note. This is a dense cake . The flour is SIFTED into the measuring cup for each cup and not measured first then sifted.
- Ready In:
- 1hr 35mins
- 2 cups sifted all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 1⁄2 cups white sugar
- 1 cup unsalted butter, chilled, cut into tablespoon-size pieces
- 3 eggs
- 1 1⁄2 teaspoons grated lime zest
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄2 cup milk
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Sift together the flour, baking powder and salt, set aside.
- In a medium bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice. Add the dry ingredients alternately with the milk, stirring after each addition. Pour batter into the prepared pan.
- Bake for 75 to 90 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes before turning out onto a rack to cool completely.
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My results were similar to Heidi's. I did make sure to sift the flour into the cups instead of measuring before sifting but the cake is still quite dry. It is also a dense, pound cake-like texture. The flavor is fabulous though so I think with a bit of tweaking, maybe some sour cream or applesauce, the overall end result would be perfect. I made a batch of recipe #258672, as I didn't have any store-bought on hand but no other changes. I used my springform pan with the bundt insert & the cake was actually shorter after cooling than it had been as batter (I am using new baking powder). Possibly it needs to be in a loaf pan so the height isn't so noticeable? It was fully baked in 60 minutes. I used about 2 Tablespoons of lime zest in the cake & reserved the rest of the zest from that lime. To finish off the cake I squeezed 2 Tablespoons of juice from the lime and used it to make a powdered sugar glaze with the reserved zest. Thanks for sharing, wicked! I'm certain I'll try this again sometime with a little tweaking because we really liked the flavor. Made for Zaar Chef Alphabet tag. :)Reply
My cake turned out dry and dense and not what I was expecting. I used a bundt pan and checked it at 50 minutes and it was done. When the cake came out of the oven it wasn't as fluffy as I expected it would have been and upon cooling it dropped. My baking powder is active and I double checked the ingredients but something didn't go as planned.Reply