Moist Guava Cake and IcingNovember 9, 2010, 9:09 AM HST · Updated November 9, 9:09 AM 0 Comments
Guava trees are so prevalent on the big island of Hawaii; there is ripe fruit on almost every street corner. They are often called “superfruits” as they are rich in dietary fiber, vitamin A, manganese, folic acid, potassium, copper, and have as much vitamin C in one serving as four oranges. Locals typically eat guavas dipped in a mixture of soy sauce, vinegar, sugar and black pepper, but today we’ve provided a delicious recipe for a more decadent use of the fruit: guava cake and icing. This recipe has been adapted from Allrecipes.com.
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 1/4 cup guava pulp
- 1/2 cup guava nectar
- 3 cups cake flour
- 1 teaspoon ground nutmeg
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
Notes: (1) Make sure the guavas are extremely ripe. If you can’t find ripe fruit, then substitute pulp with guava paste that can be found at specialty food stores. (2) Make sure you remove all seeds from the pulp- biting into one in your cake is an unwelcomed surprise!
Preheat oven to 350 degrees F. Grease and flour one 13×9 inch or one Bundt pan. Then sift the flour, nutmeg, baking soda, cinnamon and cloves into a small bowl. In another small bowl mix the guava pulp and nectar. In a third, large bowl, cream the butter and sugar and then beat in the eggs one at a time. Once this is well blended, gradually add the flour and guava mixtures, alternating until both have been completely absorbed. Pour batter into pan and bake at 350 degrees for 30-35 minutes.
- 1 8oz package of cream cheese, softened
- ½ cup butter
- 2-2 1/2 cups confectioners’ sugar (depending on your taste)
- 1 teaspoon vanilla extract
- ½ cup guava nectar
In a medium bowl, cream the cream cheese and butter until well blended. Mix in the vanilla and guava nectar, and then gradually stir in the confectioners’ sugar. Store in the refrigerator after using.
Tomorrow we have an unusual treat- savory stuffed papaya!
Till next time,