West Indian – (Guyanese Style) Sweet Vermicelli Cake


This is a sweet delicious noodle cake. (raisins traditionally is added to this dish) and can be topped with cherries and it is easy to prepare.


12 ounces of vermicelli noodles (1 pack)
1 cup brown sugar
1 tsp. butter
12 ounces evaporated milk (1 can)
3 cups whole milk
2 cups water
¼ cup of raisins
Handful of chopped maraschino cherries
½ tsp. cinnamon
¼ tsp. nutmeg
½ tsp. almond extract


In a small pot/carhee melt the butter and parch the vermicelli noodles until they turn slightly brown. Parching the noodles adds an additional depth of flavor.




Once the noodles are slightly brown, then add the evaporated milk, whole milk and water.


Then add the sugar, cinnamon, nutmeg and almond extract.


Then add cherries and raisins.


Boil for 15 to 20 minutes until the noodles are cooked and the mixture becomes thick to coat a spoon. Before the liquid cooks down, you can remove from the heat and serve like porridge! It’s a sweet spaghetti dessert! If you choose to serve it this way you can add more milk to keep the porridge-like consistency.



Next pour mixture it into a pan.


Finally refrigerate or leave outside until the vermicelli noodles get firm enough to cut.



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