Taste of the Caribbean: My Friend Stacy’s Sinful Guava Cake Recipe
In other words, you want to make your dearest love a Guava Cake!
Just look at it! I mean, it’s puffy and impossibly pink – the perfect thing for that most loving of holidays. Pairing it with this most pretty of girly Jamaican sodas would certainly yield a Pinkalicious catastrophe beyond anything Victoria Kann has dreamed up thus far.
- 1 cup butter
- 2 cups sugar
- 3 cups sifted flour
- 4 eggs
- 1/2 cup milk
- 1/2 cup guava juice
- 3 tsp baking powder
- 1/4 tsp salt
- 1 tsp spices
- 2 tsp vanilla
- 1/3 cup chopped guava shells
- .5oz Simple Syrup
- 1/2 pack Cherry Kool-Aid
A good part of what gives the cake its rosy hue is the guava, of course. Also adding to the color explosion and super sweetness I enjoyed in this particular cake: Cherry Kool-Aid!
There’s even some rum in the topping!
Such a sinful combination could only come from our friends and favorite West Indian caterers here in South Florida, Evans and Stacy Bruno at Virgin Islands Delite.
Every time we host a festive gathering of Caribbean friends, we always turn to the Bruno’s to fill in the gaps on our menu. Saltfish, Johnny Cakes, Stew Chicken, Peas and Rice, Oxtail Stew, Souse – these guys do it all.
A few weeks ago, Stacy surprised us with this marvelous cake, the sweetness of which I can almost still taste on the tip of my tongue all now.
It was that rich: that special and obviously loaded with baked-in love. Here’s how to make it…
- 2/3 cup guava pulp (unsweetened)
- 1/2 guava jelly
- 1/4 tsp spices
Preheat your oven to 350-degrees and generously grease and line three pans. Next, start creaming your butter and sugar, adding your eggs one at a time and beating well. While creaming the butter and sugar mixture, sift your dry ingredients (including the Kool-Aid) together. Once sifted, start adding your dry mix to your cream, alternating between the milk and juice as you go along. Now it’s time to add the vanilla and guava pieces before spreading your batter into your three pans. Bake at 350-degrees for 25-30 minutes. Make sure cake is done by using a toothpick in the center and it comes out clean. Cool cake in pan for 30 minutes.
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 5-1/2 tsp rum or water
- 1/4 tsp almond extract
Grab your electric mixer and whip the cream cheese until it’s nice and fluffy. Next, add your powdered sugar, rum (or water) and extract. Keep mixing ’til your topping is all combined, light and fluffy.
Mix your guava pulp, guava jelly and spices together in a sauce pan and mix well over low heat until it’s all melted and thickened lightly. Set aside a 1/4-cup to use as drizzle atop your fluffy cream topping.
Clearly, there’s a lot to love about this Guava Cake, and a lot of love to be gained by anyone going through the trouble of making it for their special someone.
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