Caribbean Spice Cake

Thank you for sharing!

Last Updated on January 13, 2020 by Chef Mireille

 

Caribbean Spice Cake – This basic cake full of spices is perfect for tea time. America has Pound cake and the Caribbean has Spice Cake.

 

Caribbean Spice Cake

This is my Mom’s recipe and I tell you it was no easy task to get it!

For years, people have been asking my Mom for a recipe for her cake and her answer always is, “I don’t know. Just watch me when I bake it.” As if you can duplicate what she does when she says things like, “You know you have added enough milk when it looks right.” FINALLY, I cornered her down and forced her to measure as she went along and now have her recipe for eternity. It wasn’t easy and took a lot of arguing back and forth with me stopping her before every ingredient she added so I could measure it.

This is why for most family recipes I just ask her what’s in it and then I develop the recipe myself because this is a stressful endeavor for us both. She gets frustrated with me stopping her and I get annoyed as she knew the plan at the beginning so why is she screaming at me!!!

It is an all purpose Caribbean spice cake. We usually only frost or ice cakes for big events like weddings, so it is meant to be eaten as is, straight out of the oven. This cake is a slightly dense cake but super soft and fluffy, that is perfect with tea or a glass of milk. It’s not one of those fall apart in your hand cakes – it has body. Haitians, like my dad, like to eat it, dunking it in a glass of liqueur, along the lines of Grand Marnier. Besides, adding frosting both adds additional unnecessary sugar and the sugar will overpower the amazing flavor of the spices and rum.I guarantee you, once you make this cake, it will be often requested.

READ  Blueberry Cardamom Bread

This is perfect to serve for Mother’s Day. Bake it in a square pan and cut in small squares and it will be the star of your Mother’s Day Brunch.

This recipe makes 2 cakes, as my Dad and I shared the same birthday so there were always two birthday cakes at our house.

blowing out candles on my 6th birthday

Before  we get to today’s recipe, let’s check out some other Caribbean treats!

Caribbean Recipes

IN THE MAKING

Caribbean Spice Cake 2

Caribbean Spice Cake 3

 

Spice Cake LR 1

 
 Enjoy with a glass of milk!

spice cake 6

Soft and fluffy cake and my favorite part is the crusty edges!

Spice Cake LR 3

 

Caribbean Spice Cake
Print Recipe Pin it for later!
No ratings yet
SAVE THIS RECIPE

Caribbean Spice Cake

A super soft and fluffy pound cake infused with spices and rum
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: cake
Cuisine: Caribbean
Servings: 20
Calories: 325.91kcal

Ingredients

  • 2 cups all purpose flour
  • 2 cups whole wheat flour
  • 3 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground mace
  • 1/4 teaspoon ground clove
  • 1/2 teaspoon salt
  • 1 cup raisins
  • 1 cup milk
  • 1 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond essence
  • 3 tablespoons rum
  • 1 cup softened butter
  • 1 1/2 cups white sugar
  • 1 cup brown sugar
  • 6 eggs

Instructions

  • Preheat oven to 350 F. Spray 2 cake pans with non stick spray.
  • Sift flours and baking powder with spices and salt. Add raisins and mix thoroughly. Tossing the raisins with the dry ingredients ensures that the fruit does not sink to the bottom.
  • Combine milks, vanilla, almond essence and rum and whisk to combine in a bowl.
  • Using an electric mixer, beat the butter and regular sugar until very creamy. Add brown sugar and mix until thoroughly combined.
  • Add eggs one at a time, beating well and making sure each egg is incorporated before adding the next one.
  • Add half the flour combination and mix until combined. Add half the milk combination and mix until combined.
  • Add the remaining flour and mix and then the remaining milk. Mix until all ingredients are thoroughly incorporated.
  • Divide the batter between the two cake pans.
  • Bake for 40-50 minutes, until a tester comes out clean.
  • Cool for 15 minutes before removing from cake pans.
  • Cool completely before slicing.

Notes

Vegetarian Eggless version can be made by substituting 1 cup of sour cream for the eggs.

Nutrition

Calories: 325.91kcal | Carbohydrates: 48.53g | Protein: 6.09g | Fat: 12.26g | Saturated Fat: 7.12g | Sodium: 154.46mg | Fiber: 2.07g | Sugar: 28.41g
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I'd love to share them!
READ  Double Spinach Ravioli in Buffalo Mozzarella Summer Squash Sauce

If you like this recipe, PLEASE LEAVE A COMMENT & SUBSCRIBE!

Thank you for sharing!

About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

Join the Global Kitchen Travels community!

Sign up for updates!

Thanks! Keep an eye on your inbox for updates.

Reader Interactions

Comments

  1. Renu

    Haha Mir, reading this i was like wow similar experience. My mom is also same, when I ask her recipe she will just say ingredients, how much?…she says it comes on its own. Somehow I am too the same, but getting adapted to measuring due to blogging. Love this spiced cake. I have never added maze in a cake and would to try this. Bookmarked.

    • Chef Mireille

      When I cook for myself I don’t measure either however, I think baking is so scientific – a little off and your product will be ruined. Baking is the one thing I always need to measure!

  2. Mayuri Patel

    Mireille this reminds me of my mum, she would ask me to watch and learn. She never had measurements for her recipes. When I’d ask her to measure she would get irritated and throw me out of the kitchen. My mother in law on the other hand had patience with me. She would ask me to measure the ingredients before proceeding to showing me the method. All recipes learnt from mum, aunts, grandmothers hold a special place in our hearts and blog. Adding 1/2 tsp of mace is interesting. I’ll have to try that in a spicy cake.

  3. Sujata Roy

    I love spice cake and this looks delish. I can imagine the heavenly taste. Bookmaking it to try soon. Perfect treat for mothers day. Thanks for the detailed recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.