Preheat oven to 300F

Prepare two 8 inch round baking tins by greasing and lining with parchment or spraying with a flour based non-stick pan coating (you can also use three 8 inch rounds if you want to do a three layer cake or bake it in a 10-12 cup bundt pan)

In a medium bowl, sift together flour, baking soda and salt, set aside.

In the bowl of a stand mixer fitted with the paddle attachment. Cream the butter and sugar till light and fluffy.

Add eggs one at a time mixing well after each addition; then add the vanilla and ackee puree.

Alternate adding the flour mixture with the milk for three additions of flour and two additions of milk (you will start and end with the flour). Mix well after each addition to combine but do not overmix.

Divide equally between pans and bake in oven for 30 to 45 till golden brown and the cakes spring back when lightly touched.

Remove from oven and cool in pan (about 15 minutes) before demoulding and allowing to cool on a wire rack (a little tip I picked up here is to place the cakes directly in the freezer to stop the cooking, much like shocking vegetables in ice cold water after blanching them, if you don’t have the freezer space and find your cake to be on the drier side when done it can always be brushed with a bit of simple syrup)