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Grenadian Spice Cake
A fragrant and moist cake infused with the warm spices that Grenada, the 'Spice Island,' is famous for. Featuring nutmeg, cinnamon, and allspice, with a hint of lime zest for brightness.
ð§ ææ
- 2 cups All-purpose flour(sifted)
- 1 tsp Baking powder
- 0.5 tsp Salt
- 1 cup Unsalted butter(softened)
- 1.5 cups Brown sugar(packed)
- 3 large Large eggs(room temperature)
- 2 tsp Vanilla extract
- 1 tbsp Fresh orange zest
- 1 cup Milk(room temperature)
- 1 tsp Ground cinnamon
- 1 tsp Ground nutmeg(freshly grated recommended)
- 0.5 tsp Ground allspice
- 0.5 cup Raisins or currants(optional)
- 2 tbsp Powdered sugar(for garnish, optional)
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or bundt pan.
- 2
In a medium bowl, whisk together the sifted flour, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
- 3
In a large bowl, cream together the softened butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
- 4
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and orange zest.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined; do not overmix.
- 6
If using raisins or currants, gently fold them into the batter.
- 7
Pour the batter into the prepared pan and spread evenly.
- 8
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- 10
Dust with powdered sugar before serving, if desired.
ð¡ ããã®ã³ã
- âUsing freshly grated nutmeg will significantly enhance the flavor.
- âEnsure eggs and milk are at room temperature for better batter consistency.
- âDo not overmix the batter after adding the dry ingredients.
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- Add chopped nuts like walnuts or pecans to the batter.
- Substitute lime zest for orange zest.