The very finest turkey burger recipe is this one. My spouse stopped eating beef burgers after preparing them for the first time. Any cooking method may be used to prepare these flavorful treats, and they freeze quite well. The dish can also be used to make meatloaves or meatballs.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 12 |
| Yield: | 1 9- or 10-inch Bundt cake |
Ingredients
- 3 cups all-purpose flour
- 4 ½ teaspoons baking powder
- 2 cups unsalted butter, softened
- 1 ½ cups white sugar
- 4 large eggs
- 2 cups milk
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
Instructions
- Preheat the oven to 400 degrees F (205 degrees C). Lightly grease and flour a 9- or 10-inch Bundt pan. Sift flour and baking powder together into a bowl.
- Use a spatula to cream butter and sugar together by hand until light and fluffy. Add eggs all at once and mix well. Mix in flour mixture and 1 cup milk; batter will be doughy. Mix in remaining 1 cup milk along with vanilla and almond extracts. Pour batter into the prepared pan.
- Bake in the preheated oven for 1 hour. Reduce the heat to 350 degrees F (175 degrees C) and continue baking for 15 more minutes.
Nutrition Facts
| Calories | 530 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 145 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 20 g |
| Sodium | 230 mg |
| Sugars | 28 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
Made no changes. Was a hit. Used all room temperature ingredients. I was surprised at the amount of batter. I got (3) 8 “ cakes! Awesome!! Thanks for sharing!
Perfect recipe
Temperature too high. Just lowered it to 350 and baked for one hour. Came out perfect
This took me back to when I was a little girl enjoying my mom’s cake in Barbados. The only thing I changed was the almond essence. I only used 1/2 tablespoon. Definitely will try again. But will make a smaller cake since I couldn’t stop eating.
Don’t know what I did wrong or maybe it’s just our tastes. Didn’t like at all. Well 2 liked it out of 7. Didn’t taste the almond. I’m not fond of sponge cake holey texture. I prefer dense and moist or light. Didn’t know what a Barbadian cake was so maybe it’s supposed to taste and feel like what I made. I’m not that great of a cake baker so maybe it’s me. Thanks for recipe though.
This was delicious. Didn’t change a thing. Thanks for sharing. This recipe is a keeper
I used this for science fair and every way I made it was so good I will definitely use it again just to make!!
It has a good flavor, low sugar iscawesome; however I did find it a bit dry. Another egg may be the answer. It didn’t rise as well as other bunt cakes I have made in the past.
This cake was great! The only thing I changed I used 2 cups of coconut milk instead of whole milk . Followed the recipe with the temperature, cake was delicious. Great recipe!
Closer to pudding than what I would call a cake. It’s good but, I’d like more cake ish’.
very nice recipe only thing I changed was the temp 400° is way too high to bake for an hour 350° for 1 hour would do the trick
It was pretty much a big mess of greasy butter.
Very simple to follow and the outcome is delicious
A great cake Bernadette! It’s a heavy cake, but I wouldn’t change it at all.
I just finished baking a cake using this recipe. Fantastic recipe. I used a stand mixer though and it came out nice and moist. I used this basic recipe to make a cherry cake that I have been trying forever and could never get it right. Well my cherry cake turned out moist and delicious. I am soooooooo pleased. My husband said he wished I would go crazy over him like I did the cake. Well I am crazy about him but this cake came out perfect! I love it! Thanks guys. Doing the got my cake right jig right now ….lol.
The first time I tried this recipe it was absolutely amazing. But I am not sure what happened but since then I have baked this cake at least 6 times and its is just not the same as when I initially bake it. I am beginning to think that the first time I was in a hurry and accidentally added and extra cup of flour, which would explain why it has been so oily all the other times.
Authentic caribbean plain cake..I add more lemon zest. I love it!!!
The cake was awesome. Made a few small changes : Used 1 and half cups butter and half cup apple sauce. Divided the batter into 3 pans: a 9 inch square pan, a 4 and a half inch suare pan and a 7 inch round pan. Baked at 400 F for 15 minutes and 375 F for another half hour. It took just 45 minutes because I had split it into three pans I guess.I used about 2 inches of vanilla pod scraping the tiny seeds out of it. Also used a tablespoon of vanilla extract and a teaspoon of almond extract. My friends had come over that evening and everybody loved this cake. Definitely a keeper. Thanks for the recipe!
This cake was so delicious! Used the recipe last night and the cake has been devoured. Having gone to school in Barbados, it definitely reminded me of the cakes my friends’ mums used to make, so if you’re looking for an authentic Barbadian taste, this is it. I used it for the cake base in a pineapple upside down cake, and even after making slight modifications it was still delicious (omitted almond extract and instead used squeezed fresh lemon and a pineapple sirop, and of course layered the bottom with pineapple and the sugar/butter mixture. I baked at 400F for 10 minutes then lowered to 350F for another 45-50 minute as people suggested. Thanks for the recipe!
I am not sure if I succeeded or not so I would be interested in opinions. I made this cake in a properly-prepared 10-inch bundt pan. The only changes I made were using only 1 tsp almond extract instead of a tablespoon, and I added some diced maraschino cherries. I started with the recommended temperature of 400 and found the cake started to brown too quickly. I lowered it a bit after short while to about 375 and then to 350 for the rest of the baking time. I have to say the taste was out of this world. What I am not sure of is this: it looks moist or slightly “raw” here and there but it tested done when I used a skewer and it came out rather dark, though not at all burnt. So, is it supposed to be a tad wet-looking or is there, in fact, a “best” baking temperature. There were so many different suggestions in the reviews that I was not sure which to use. Any helpful comments?
This is a great tasting cake! I made it as a gift for someone after having gone to Barbados earlier that year.