3 cups freshly grated cassava 2 cups freshly grated 1 1/2 cups granulated sugar coconut 1 teaspoon salt 1/4 cup melted butter 1/2 teaspoon each cinnamon, 2 tablespoons melted ginger, nutmeg and Irish butter allspice 2 cups whole milk 1/2 cup raisins (optional) 2 beaten eggs 1 cup flour 1 teaspoon each vanilla and almond essence Combine dry ingredients and raisins, add butters, milk, eggs and essences. Spoon mixture in greased small loaf pans. Bake in a preheated oven at 325 degrees for approximately one hour, or until tester comes out clean. Cool and place in a covered container. Refrigerate after two days if not completely eaten. *Cassava Pone is another Barbadian recipe that utilizes a food introduced to Barbados by its earliest known settlers, the Arawaks.