Graces Guava Cake Recipes

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Steps:

• Grease baking pan and preheat oven 180 C or 350 degrees F.
• Cream butter, sugar, and almond essence.
• Add eggs, one by one, followed by the guava pulp.
• Add the flour/baking powder mixture, little by little.
• When it's all in, beat on high speed for approximately a minute.
• Clean mixer.
• Fold in shredded guava using a spatula.
• Bake 45-55 minutes.
• Decorate when cool.
• To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
• Glaze over cooled cake, then top with peanuts and coconut.

Steps:

• Preheat oven to 350°F.
• Cream butter and add sugar little by little.
• Add eggs one at a time, followed by the vanilla.
• Sieve flour and baking powder and mix in to the butter eggs and sugar.
• Pour half the batter on a greased mold.
• Place the guava paste (cut in slices) so as to cover all the batter.
• Pour the rest of the batter and bake for 45-60 min, or until an inserted toothpick comes out clean.

Steps:

• For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
• For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
• For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
• To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

Steps:

• Heat oven to 350°F.
• Mix guava paste and water in microwaveable bowl. Microwave on HIGH 1 min. or until softened to spreading consistency; set aside.
• Beat cream cheese, butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add milk, vanilla, flour, baking powder, baking soda and salt. Pour half the batter into 9-inch pan sprayed with cooking spray; cover with guava paste and remaining batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.

Steps:

• Grease and flour 2 round cake pans or a 9x13 baking pan. Bake cake according to package directions, substituting the 1 1/3 cup guava juice for the water called for. Allow to cool completely.
• Meanwhile, in a mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat until completely mixed and smooth. Slowly fold in the Cool Whip, combined well. Refrigerate until ready to use.
• In a medium saucepan, bring 1 1/2 cups guava juice and sugar to a boil.
• Make a slurry out of the 1/4 cup cornstarch and the remaining 1/2 cup Guava juice. Remove guava juice from heat and stir in the cornstarch slurry. Add a few drops of red coloring, if needed. Return to heat and bring back to a boil for one minute. Allow this to cool completely.
• To assemble cooled cake:.
• For a round layered cake; thickly ice the cake with of the cream cheese mixture in between the layers, leaving a well in the center of the layer. Pour some of the glaze in between the layers.
• Top with the cake and repeat with cream cheese and then glaze the top of the cake with guava gel. Refrigerate until set before serving.
• IF using a single layer 9x13 pan; ice the entire cake, pour some of the glaze over the center. Refrigerate until set before serving.

Steps:

• Preheat oven to 350 degrees F.
• Grease a 10-inch springform pan or ring mold.
• In a large mixing bowl, cream butter and sugar together.
• Add eggs, one by one, beating thoroughly.
• Add applesauce and vanilla, and mix well.
• Sift flour and baking powder together in a separate bowl.
• Gradually add flour mixture to butter mixture until fully blended.
• Spread half the cake batter in greased pan.
• Top with guava paste, taking care not to place paste against pan sides (it will melt and spread once baked).
• Top with remaining cake batter, covering guava paste.
• Bake for 45-55 minutes, or until a toothpick inserted in center comes out clean (except for the guava paste).
• Mix ingredients for glaze until smooth, and pour over warm cake.
• Allow to cool before serving, as filling will be extremely hot (not good to incinerate your tester's taste buds - you will lose tasting volunteers that way!).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x13 inch pans.
• In a large bowl, cream together the butter and sugar until smooth. Stir in the honey and corn syrup, then beat in the eggs one at a time until the batter is light and fluffy. Stir in milk and vanilla. Combine the cocoa, cloves, allspice, cinnamon, nutmeg, salt, baking powder and flour; stir into the honey mixture until fully incorporated. Batter will be thick. Divide the batter evenly between the prepared pans, and spread flat.
• Bake for 20 to 25 minutes in the preheated oven. Do not over bake, or the cakes will not be chewy. Cut into squares while still warm, remove from the pan, and let cool. Frost with cream cheese frosting, and garnish each piece with a pecan half.