Grenada Spice Cake
Ingredients
- 2 cups sifted all-purpose flour ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/8 teaspoon salt ⓘ
- 1/2 lb cold unsalted butter, cut into pats ⓘ
- 1 1/2 cups sugar ⓘ
- 1 1/2 teaspoons finely grated lime rind (green part only) ⓘ
- 1 teaspoon freshly grated nutmeg ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground allspice
- 3 large eggs, at room temperature ⓘ
- 1/2 cup milk, at room temperature ⓘ
Instructions
- Sift the flour, baking powder and salt together onto a piece of wax paper and set aside. Cream together the butter, sugar, lime rind, nutmeg, cinnamon and allspice until silvery and light-no sugar grains should be discernible on the tongue when the mixture has been properly creamed. (This may take as long as 5 minutes at high mixer speed.) Beat the eggs in, one at a time. Now add the sifted dry ingredients alternately with the milk, beginning and ending with the dry. (I usually mix the flour in - in about five separate additions and the milk in - in three.).
- Spoon the batter into a well buttered and floured 9 x 5 x 3-inch loaf pan, pushing the batter well to the corners and smoothing the surface as much as possible. Bake in a slow oven 300 F for 1 to 1 1/2 hours or until the cake begins to pull from the sides of the pan and leaves an imprint that vanishes slowly when you press the top with your fingers.
- Remove the cake from the oven, stand the pan upright on a wire rack and allow the cake to cool in the pan for 10 minutes. Loosen the cake around the edges with a thin-blade spatula, turn out on a wire rack and cool to room temperature. To serve, slice just as you would pound cake.
- Jean Anderson Cooks.
Nutrition & Diet Analysis (per serving)
772
kcal
39% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).