Recipe by Marlene Turner/Image © Marlene Turner
“This pone is one of my childhood favourites and my first experience in the kitchen, as a young girl at age eleven. I loved pone! My Nenie told me that if I loved it so much I should go make it myself, “…the kitchen is yours,” she said. So I found my cookbook from Home Economics and I did it. Since then I have added my own spin – a few extra spices and a scoop of ice cream. My pone is sticky, gooey and sweet with crunchy edges. It’s heavenly!” – Marlene Turner
- 1 cup brown sugar packed
- I cup evaporated milk
- 1 cup coconut milk
- 1 cup grated coconut
- 2 cups grated cassava yucca
- 1 1/2 cups grated sweet potato
- 1 cup grated pumpkin
- 1 tsp. ground cinnamon
- 1/4 tsp. salt
- Grated nutmeg
- 1 tsp. grated ginger
- 1 tsp. baking powder
- 1 Tbsp. mixed essence or vanilla
- A sprinkle of black pepper optional
- I cup raisins
- 4 oz. butter melted
Preheat oven to 350 degrees F.
Add sugar to the evaporated and coconut milks; whisk until sugar has dissolved. Add all the remaining ingredients.
Grease a pyrex dish with shortening, making sure to get the corners and sides. Pour mixture into dish and place in the oven on the middle rack.
Bake for 90 minutes or until a knife or toothpick inserted into the centre comes out clean.
Let the cake cool about an hour or two before cutting. If you cut it too soon, the pone will be mushy.