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Grenadian Spice Cake

Grenadian Spice Cake created by Tinkerbell

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
Serves:
Units:

ingredients

directions

  • 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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@wicked cook 46
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@wicked cook 46
Contributor
"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."
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  1. Tinkerbell
    Grenadian Spice Cake Created by Tinkerbell
    Reply
  2. Tinkerbell
    Grenadian Spice Cake Created by Tinkerbell
    Reply
  3. Tinkerbell
    Grenadian Spice Cake Created by Tinkerbell
    Reply
  4. Tinkerbell
    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
  5. invictus
    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
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