I wouldn't expect cumin or turmeric in something like you describe..... could it have been cardamom?

Tamarind? Cardamom? Guava?

I started to respond by saying definitely curry flavor, but then I realized I don't know what tamarind tastes like, nor guava. I've tasted cardamom. It might have had some in it, but it was hidden in the curry-like flavor. And yes, I know that curry is a blend of spices, so I'm thinking more of a turmeric taste. Does tamarind taste a little like curry?

Sally

No, tamarind is more of an acid flavor, like citrus, and is very sweet. It's the right color, though.

I've found reference to both Malaysian durian coffee and cake made with durian. I don't think I've ever eaten durian, but it's described as very earthy.

Carrot cakes are also popular in Malaysia.

Wikipedia has a whole list with descriptions of Malaysian festival cakes under Malay Cuisine. It might be worth taking a look at that.

Tamarind has a spicy flavour, IMO

Carol, do you mean right out of the pod? Because they sometimes put spices in tamarind paste.

I can't help you Sally, but unless you have spent much time in the eastern world, in which case I would guess you might be the best person to answer your question, I think you can rule out durian. Durian is an acquired taste that would likely make a westerner gag.

Yes, I've seen durian used as an ingredient on Chopped. The judges were not pleased.

Next time I see the baker of the sweet, I'll have to ask her. Even though she's from Malaysia, she doesn't stick to only Malaysian cooking. She makes a stunningly beautiful and tasty Tres Leches cake at Christmastime.

Sally

Could it possibly be Cornish saffron bread?

Like this for example:

http://www.slowfood.org.uk/ff-products/cornish-saffron-cake/

If you google "Cornish saffron bread" you'll find photos and recipes galore.

In today's world I wouldn't be surprised to find a Malayans making Cornish cakes or Cornish making Malayan desserts.

I have a friend who has eaten durian and he says the taste is wonderful -- it's the smell (aroma? lol!) that causes problems. He said it smells like carrion. I suspect the OP would have noticed something 'different' if the cake had contained durian. :O)

@ pillog - that's a good point - I've only tasted the paste & nectar...

I've been told (not personal experience) that the odor bakes out of durian if it's cooked long enough, or I wouldn't have mentioned it.

Re tamarind, making your own tamarind paste, unless it's a heritage task passed down in the family, should be like climbing Mt. Fuji. Once gives you wisdom, twice is foolish. :) BTDT

Carol, it may be that tamarind's sweet acidity tastes spicy to you, as well, or even that it evokes spicy feelings because it's used so often in spicy foods. It's unlike anything else, and up there with my all time favorite flavors, just behind sesame and guava.

1. My grandmother' s chinese caregiver once dissected a durian for us with great ceremony. A machete,various other sharp instruments, elbow length gloves, a large apron and many spoons & bowls were involved. We tried - ok eh. The caregiver then went off to NYC for the weekend. Leaving us with a bowl of durian in the fridge. Now both my grandmother and I grew up in the country - well used to a variety of earthy smells. But Durian is horribly stinky. Politeness lasted through lunch - then it was bagged, rebagged and put out in the trash. When the caregiver came back and found the odiferous evidence she was seriously offended. But seriously PHEW!

Many, many hotels in Asia prohibit their guests from bringing Durian onto the premises :-)

Well, I kinda doubt she used durian.

It did occur to me it might have been saffron, but the color of the bread/cake was darker, more like the color of the crust on the bread in the link. I haven't seen the woman yet, so I haven't been able to ask her. As soon as I do find out, I'll let y'all know.

Sally

Sweet potato? Chutney?

Very curious about this...