A Caribbean classic – buttery, sponge cake with local flavour made using Marigold Margarine perfect to celebrate INDEPENDENCE DAY!
Prep Time: 15mins Cook Time: 60mins Servings: 18-20
2 cups granulated sugar
1 cup Marigold margarine, softened
4 eggs + lime zest
1 tsp baking powder
1⁄2 tsp baking soda
Pinch of ground cinnamon, nutmeg and clove
1 tsp vanilla or toncabean essence
3 cups all-purpose flour, sifted
1 cup buttermilk
Gel food colouring: red/black/white, optional
Icing sugar for dusting, optional
Chocolate ganache for drizzling, optional
1. Preheat oven to 325°F/160°C
2. In a standing mixer fitted with paddle attachment, cream butter and sugar until light and fluffy.
3. Keep your mixer on low-medium speed. Begin adding eggs, one at a time – mixing well in between
4. Add baking powder, baking soda and mix until combined.
5. Add essence and mix well.
6. Add 2 cups of flour and mix until it’s just incorporated.
7. Then alternate by adding 1⁄2 cup of the buttermilk and combine.
8. Add the last 2 cups of flour, mix well.
9. Finally, add the remaining 1⁄2 cup of buttermilk, mix well. Ensure no flour is visible and buttermilk is
well mixed in batter. Scrape the bottom of the bowl to make sure there is nothing stuck to the
bottom. Continue mixing for 1 minute one last time.
10. Prepare your bundt pan by greasing and coating with sugar or a mixture of sugar and flour using a
11. Pour batter into prepared bundt pan. (If you’re colouring your batter, firstly divide into bowls, add
2-3 drops of desired gel food colouring and mix by hand before adding to prepared pan.)
12. Bake for 60 minutes. Cake is ready when a toothpick comes out clean.
13. Allow to cool for 15-20 minutes.
14. Invert pan onto a wire cooling rack, remove cake from the pan, allow to cool completely before
dusting or drizzling with melted chocolate.