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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This recipe is from week 23 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. I served this as a dessert, but Bajans usually have it as a snack with a cup of hot tea. Ingredients:
1 tablespoon shortening |
2 1/2 cups coconut |
4 cups flour |
1 tablespoon baking powder |
1 teaspoon salt |
3/4 cup sugar |
1 cup raisins |
1 egg, beaten |
1 1/4 cups evaporated milk |
1/2 cup melted butter |
1 teaspoon almond essence |
2 tablespoons sugar |
1 tablespoon hot water |
Directions:
1. Grease two loaf pans with shortening and set your oven to 350 degrees.
2. Mix the dry ingredients with the raisins in a large bowl.
3. Add the egg, milk, butter and almond essence. Mix until you have a firm dough.
4. Divide the dough in half and press down into the loaf pans.
5. Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf.
6. Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.
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