Caribbean Spice Cake, A Christmas cake without fruit
Even if you don’t bake regularly, Christmas is the ideal time to dust off your apron and get baking again. We all love homemade, sweet treats during the festive period. You may have visitors or plan to drop in on friends and family, and a delicious cake is even better when it’s shared.
Fruit cake/Black cake is the traditional cake eaten at Christmas, but it’s a bit like marmite, you either love it or hate it! I like it, but my kids can’t stand it, so I end up eating most of it myself - and I certainly don’t need the extra calories after all these weeks in lockdown! So this year I’ll be making a Caribbean Spice Cake.
The Caribbean Spice Cake is a moist sponge cake with the added flavours of our favourite Caribbean spices; Nutmeg, Cinnamon and Mixed Essence. It tastes great and it’s easy to make.
Caribbean Spice Cake Recipe
Preparation time: 20 mins
Cooking time: 1 hr 30 mins
- 250g self raising flour
- ½ teaspoon baking powder
- ⅛ teaspoon salt
- 250g caster sugar
- 250g unsalted butter
- 1 ½ teaspoons grated lime zest
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
- ¼ teaspoon mixed essence
- 3 eggs
- ½ cup milk
Preheat the oven to 180 degrees. Grease baking tin. Sift together the flour, baking powder and salt, set aside.
In a bowl, cream together the sugar and butter. Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and mixed essence. 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.
The most important step...
Enjoy your Caribbean Spice Cake with friends and family.