Best 4 Guava Pound Cake Recipes
Indulge in the tropical delight of Guava Pound Cake, a delectable treat that harmonizes the vibrant flavors of guava with the classic comfort of pound cake. This exquisite confection, hailing from the kitchens of AliceRecipes, unveils a moist and tender crumb enveloped in a luscious guava glaze, promising an explosion of sweet-tart flavors in every bite. Embark on a culinary journey with three enticing recipes, each presenting a unique twist on the classic Guava Pound Cake:
1. **Classic Guava Pound Cake**: Experience the timeless elegance of the traditional Guava Pound Cake, featuring a moist and fluffy crumb infused with the tropical essence of guava. A simple yet irresistible glaze adorns the cake, adding a touch of sweetness and a pop of color.
2. **Cream Cheese Guava Pound Cake**: Elevate the classic recipe with the luxurious addition of cream cheese, creating a velvety smooth and incredibly moist cake. Tangy cream cheese frosting complements the guava glaze, resulting in a symphony of flavors that tantalize the taste buds.
3. **Guava Swirl Pound Cake**: Embrace the vibrant visual appeal of the Guava Swirl Pound Cake, where swirls of guava puree dance enticingly within the golden-brown batter. Each slice reveals a captivating interplay of textures and flavors, making it a true feast for the senses.
Prepare to be captivated by the irresistible aroma and captivating flavors of Guava Pound Cake, a culinary delight that will transport you to a tropical paradise.
HAWAIIAN GUAVA CAKE
Guava cake is a tasty, traditional Hawaiian dessert. It is a guava flavored cake with a whipped cream cheese layer and guava gel glaze. Easy and delicious!
Provided by Erica Walker
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
- In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
- In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
- When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
- Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
Nutrition Facts : Calories 416 kcal, Carbohydrate 62 g, Protein 4 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 65 mg, Sodium 338 mg, Fiber 1 g, Sugar 44 g, ServingSize 1 serving
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
GUAVA CAKE
Turn a head or two with our Guava Cake recipe. Not to toot our own horn, but our Guava Cake is moist, delicious and sweet without being overly sweet.
Provided by My Food and Family
Categories Dairy
Time 1h55m
Yield 12 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 75 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
GUAVA CAKE
This is a unique old-fashioned recipe using guava pulp and guava nectar to make a spice cake.
Provided by Judy
Categories Desserts Cakes Spice Cake Recipes
Yield 14
Number Of Ingredients 10
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.
Nutrition Facts : Calories 373 calories, Carbohydrate 55.8 g, Cholesterol 88 mg, Fat 15 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.9 g, Sodium 227 mg, Sugar 31.2 g
Tips:
- Use ripe guavas: Ripeness is key for a flavorful guava pound cake. Look for guavas that are slightly soft to the touch and have a deep pink or red color.
- Prepare the guava puree smoothly: A smooth guava puree ensures an even distribution of guava flavor throughout the cake. Use a blender or food processor to achieve a velvety texture.
- Cream butter and sugar thoroughly: This step incorporates air into the butter and sugar, resulting in a lighter and fluffier cake. Cream them together until they are light and fluffy, with no sugar granules visible.
- Gradually add eggs: Adding eggs one at a time helps prevent the batter from curdling. Beat each egg in thoroughly before adding the next one.
- Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined and no streaks of flour remain.
- Bake in a preheated oven: This helps ensure that the cake bakes evenly and prevents it from sinking in the middle.
- Let the cake cool completely: Patience is key here. Allowing the cake to cool completely before frosting or serving helps it set properly and prevents it from falling apart.
Conclusion:
Indulge in the tropical flavors of this delectable Guava Pound Cake, where the sweet and tangy guava puree blends harmoniously with the moist and tender pound cake base. Every bite is a burst of fruity goodness, complemented by the rich and creamy cream cheese frosting. Perfect for any occasion, this cake will transport your taste buds to a tropical paradise. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more!
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