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| Barbadian Plain Cake |
"My grandmother, Gladys Payne Gittens, came here from Barbados about 1906. She examine this to me over the smartphone after I turned into in law faculty in 1978. Thanks to my pal Elayne, the Soulful Yenta, to whom I gave a duplicate, I became capable of find this on Mother's Day. It's a tremendous easy pound cake, appropriate with tea."
Ingredients :
- 1 1/2 cups white sugar
- 2 cups butter
- four half of teaspoons baking powder
- 3 cups all-motive flour
- 4 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 four hundred stages F (205 levels C). 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 suddenly and beat properly.
- Sift the flour and the baking powder together. Add to butter mixture in conjunction with 1 cup of the milk. Continue to conquer well (the batter might be doughy). Add the ultimate 1 cup of milk in conjunction with the vanilla, and almond extracts. Pour batter into the prepared pan.
- Bake at 400 ranges F (205 levels C) for 1 hour. Reduce heat to 350 ranges F (175 ranges C) and preserve baking for 15 mins longer.
Notes :
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