Monday, October 12, 2009

Guava Cake Recipe & Thankful To The Lord For A Great Crop Of Guava

I am thankful for the abundant guava, lemon and Mandarin Orange crops at the farm this year. I went to the farm and returned home with 100 pounds of guava plus lemons and Mandarin oranges. Now it is time to get creative... what to do with 100# of guava... Guava cake and freeze the rest for use later in more cakes.
Guava cake or cupcakes:

125g (4oz) butter
175g (6oz) sugar
2 eggs
1 cup mashed ripe guavas
1 tsp Baking soda
2 Tbsp boiling milk
1 tsp baking power
225g (8oz) flour
Cream butter & sugar till light and fluffy.
Add eggs one at a time.
Mix in mashed guava.
Add baking soda that has been dissolved in hot milk.
Lastly mix in sifted flour & baking powder.
Don't overbeat the batter.
For a cake bake it in Bundt Cake Pan 325 F for about 45 minutes.
This recipe will make around 18 standard size cupcakes and they are baked at 325 F for approx 18-25 minutes. Bake until cupcakes are light golden brown and a toothpick comes out clean.
I make a normal buttercream icing and then I add Guava Jelly to it until it becomes runny. This is then drizzled over the top of the bundt cake making sure that the icing dribbles down the inside and outside of the cake.
Note: They are even better the next day. If you can wait that long

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