Jim’s Hawaiian Guava Cake
Because frozen, concentrated guava nectar is not readily available except in Hawaii, I standardized this recipe using frozen guava pulp which should be easy to find in large supermarkets or in markets catering to customers from Mexico, Central America, and the Caribbean. It is important that the cream cheese frosting be level so that the guava gel forms an even layer. If you are making a rectangular cake this means there will be a bit more frosting at the edges than in the middle. If you are making a round two-layer cake, I suggest cutting off the tops of the cakes to achieve a perfectly level appearance. Put the cakes cut side down to avoid having lots of crumbs working their way into the cream cheese frosting. Guava nectar can be purchased in cans or refrigerated. Guava pulp is frozen.
Servings |
Prep Time |
12people |
2hours |
Cook Time |
Passive Time |
1hour |
3hours |
Servings |
Prep Time |
12people |
2hours |
|
Cook Time |
Passive Time |
1hour |
3hours |
|