Grenada, the ‘Island of Spice’ is an island of volcanic origin in the Lesser Antilles chain, ninety miles north of Venezuela. It is a leading producer of several different spices – cinnamon, cloves, ginger, mace, allspice, orange/citrus peels, wild coffee and nutmeg, providing 20% of the world supply. It is also known for it’s dense rain forest, jagged coastline, picturesque beaches, and brilliant foliage.

Grand Anse is Grenada’s most famous beach and one of its most beautiful. Cruise ship visitors flock to this 3 km arc of golden sand and gentle surf. Tourism is concentrated in the southwest of the island, around St. George, Grand Anse, Lance Aux Epines, and Point Salines. Other tourists’ favourite points of interest are the waterfalls including the Annandale Waterfalls, Mt. Carmel, Concord, Seven Sisters and Tufton Hall.

Staples such as bread, rice and peas, fruits, and vegetables figure prominently in the diet. Fish is plentiful and affordable, as is chicken. Beef is scarce, pork is reserved for special occasions, while goat and lamb are eaten commonly. Recipes I came across include their national dish ‘Oil-Down’ (a one-pot meal of salted meat, chicken, dumplings, breadfruit, callaloo and vegetables cooked in coconut milk), Dal puri roti (spiced lentils in flatbread), callaloo soup, Grenadian roast pork, goat curry and sweet potato pudding. I decided to make Grenadian Spice cake which, despite it getting a little stuck to the tin, was simple and very tasty.

Rating: 8/10

Makes 8-10 slices
Prep time: 20 minutes
Cook time: 75 – 90 minutes

2 cups plain flour
1/2 tsp baking powder
1/8 tsp salt
1 1/2 cups white sugar
1 cup unsalted butter – chilled, cut into tablespoon-size pieces
1 1/2 tsp grated lime zest
1 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp ground allspice
3 eggs
1/2 cup milk

Preheat oven to 175 degrees C
Grease a 9×5 inch loaf pan or springform baking tin
Sift together the flour, baking powder and salt, set aside
In a medium bowl, cream together the sugar and butter
Beat in the eggs one at a time, then stir in the lime zest, nutmeg, cinnamon and allspice
Add the flour alternately with the milk, stirring after each addition
Pour batter into the prepared pan
Bake for 75 to 90 minutes in the preheated oven, until a skewer inserted comes out clean
Cool in the pan for 10 minutes before turning out onto a rack to cool completely