GUAVA CAKE
On a mission to find recipes to use up the random tin of guava paste that I often have in the pantry, I came across this one online somewhere. The applesauce and glaze are my own doctorings, because the original recipe was good but quite dry. It's still a very dense butter cake, so those bakers desiring a lighter-textured cake may want to add more applesauce to the recipe.
Provided by Muffin Goddess
Categories Breads
Time 1h10m
Yield 1 10inch ring cake
Number Of Ingredients 11
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!).
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