Barbadian Cake with English Breakfast Tea

August 1, 2016

The rich fruity Barbadian Cake pairs perfectly with Hope & Glory English Breakfast tea which cuts beautifully through the rich fruit taste of the cake.

Give it a Barbados, Yes man!


Prep: 30min  ›  Cook: 1 hr  ›  Extra time: 45mins › Ready in: 2 hrs 15mins


Serves: 6 

300g caster sugar

450g butter

4 1/2 teaspoons baking powder

375g plain flour

4 eggs

475ml milk

1 tablespoon vanilla extract

1 tablespoon almond extract



Preheat oven to 140 C / Gas 1.

Grease and flour a 20x30cm tin.

In a small bowl, mix mashed bananas with lemon juice, set aside.

In a medium bowl, mix flour, bicarbonate of soda and salt. Set aside.

In a large bowl, cream 175g butter and sugar until light and fluffy.

Beat in the eggs one at a time, then stir in 2 teaspoons vanilla.

Beat in the flour mixture alternately with the buttermilk.

Stir in banana mixture.

Pour batter into prepared tin.

Bake in preheated oven for 1 hour or until a skewer inserted into the centre of the cake comes out clean.

Remove from oven and place directly into freezer for 45 minutes – This will make the cake very moist.

Cream Cheese Icing: 

In a large bowl, cream 110g butter and cream cheese until smooth.

Beat in 1 teaspoon vanilla.

Add icing sugar and beat on low speed until combined, then on high until frosting is smooth.

Spread on to the cooled cake.

Now, time for some tea!


Hope & Glory English Breakfast




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