This traditional Bajan cake is delightful served with hot tea; it can be buttered if preferred. This recipe makes 3 loaves.

Ingredients

3 teaspoons of shortening
5 lbs of flour
1 lb of grated coconut
1 cup of butter
3 teaspoons of baking powder
4 cups of water
1 teaspoon of salt
1 cup of sugar
1/2 lb of raisins
2 teaspoon of vanilla essence
1 egg
1 cup milk
1 tsp almond essence

Preparation

1. Pre heat oven to 350 degrees Fahrenheit. Take 3 loaf tins and grease well with the shortening.

2. In large mixing bowl add all of the flour, baking powder, and salt. Melt the butter in a saucepan. In another bowl mix the coconut, the majority of the sugar - leave some back for covering the loaves later, raisins, egg, milk, almond essence, vanilla essence and melted butter.

3. Mix well until you have a creamy paste. Add this to the bowl with the flour, baking powder and salt. Mix until you form stiff dough.

4. Now divide the mixture between the three baking tins. Now boil the water. Mix 2 tablespoons of sugar, with some hot water and brush the top of each loaf.

5. Bake in the centre of the oven for 1 hour. Leave to cool in tins before serving. When cooled slice and serve with a fresh pot of tea.

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