In order to prepare a spice cake, this special old-fashioned guava cake recipe employs guava pulp and nectar.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 14 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 2 cups white sugar
- 1 cup butter
- 4 eggs
- 1 cup guava pulp
- ½ cup guava nectar
- 3 cups cake flour
- 1 teaspoon ground nutmeg
- 1 ¼ teaspoons baking soda
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch pan.
- Sift together flour, nutmeg, baking soda, cinnamon, and cloves in a bowl.
- Combine guava pulp and nectar in a separate bowl.
- Cream together butter and sugar in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Nutrition Facts
| Calories | 373 kcal |
| Carbohydrate | 56 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 9 g |
| Sodium | 227 mg |
| Sugars | 31 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I actually tweaked this recipe with some comment suggestions and my own things- 1/4tsp more soda, instead of guava nectar I used 1/2 cup kefir, cut sugar to 1 1/4 cup, more nutmeg less clove & cinnamon, 1/4tsp lemon extract. Delicious this recipe & came out fluffy & moist, just the right amount of dense! Saving this for next time.
I made it twice !st time as written except 1/8 t of nutmeg 2nd time no spices just a dash of vanilla I preferred it plain. The guava flavor shined through. Good moist tender cake.
Very good use of pineapple guavas. Dense like an applesauce cake but with a definite guava perfume.
I halved this recipe and made it as muffins. They turned out fantastic! The texture was perfect, crispy at the edges but smooth and almost creamy inside. I like it as-is, but the next time I make it I will swap out the spices for ginger powder to see if the guava flavor comes out a little more. Oh, I also threw 2T of chia seeds in.
Doesn’t do guava any justice.
Wow, this is SO good! I halved the recipe and since I had no guava juice at home, I substituted with more guava puree and added a little water to balance things out. Added a wee more baking soda as suggested by Raquelns, and topped it with some fresh cream and more guava puree just before serving. Awesome!
I love this cake..it’s soooo tasty and can be eaten without a sauce or icing.
Very subtle Guava flavor. I used fresh over-ripe yellow guava shells, pureed with a little bit of pear and water to help it along. I increased the amount of guava by about 1/2 cup, used a square 9×9 pan, and baked it for 50 minutes, reducing the temperature 1/2 way to account for the extra guava and smaller pan. It came out perfectly moist. I would eliminate the spices next time, to see if it brings more of the Guava flavor. But it’s really good, and rich.
This is a great recipe. My 5 guava trees are keeping us busy. I scoop out the guava pulp, mush it and boil in some water on the stovetop; I haven’t added the store bought guava ingredients, just using our “locally sourced” guavas. I haven’t figured out how to get rid of all the little seeds but they don’t seem to bother anyone in my family. I also baked it in a loaf pan for a bit longer than specified here – just using a knife in the cent to know that it’s done. Tasty, tasty, tasty!
love it is so moist . i added a dulce de leche filling …yumyyyyyyyyyyy
this was really easy to make & allowed me to use some of my excess guavas. my boyfriend ate some of it plain and a dinner guest tried it with with whipped cream & sliced guavas. no one loved it- but they ate it and said it was good. i didn’t like the cake itself, so didn’t want to spend too much time trying to create an icing/glaze- as i have a lot more guava to process so am going to look for a different cake recipe. but it was incredibly easy to make so i am giving it 3 stars for that.
This was good as a bread, not a cake.
I live in Africa and its guava season. Didnt know what to do with my ripe guavas so I googled guava recipes and it brought me to your site. The cake came out fluffy, sweet and guavalicious, I put a drop of lemon essence to add flavour. Im gonna ask my neighbour if I can use some of his guavas to make another cake tomorrow!
It was pretty good. If you are using fresh guava, make sure you get all the seeds out. It’s annoying to bite into a seed. I made some frosting with guava nectar because the cake doesn’t taste much like guava.
A must try recipe…I made it using pink guava pulp that gave it a good flavor and colour…
This cake was great! My guavas were not bursting ripe so they didn’t have as much flavor and as a result the guava flavor was really light. It tasted very nutmeggy and clovey. I made a cream cheese guava icing that everyone else said they tasted the guava in, but not so much the cake. However it tasted yum!
We have a guava tree in my backyard, and this was a delicious recipe that my whole family loved! I will use it again.
Really a lovely cake. I had so many compliments. I would suggest being very careful when getting the guava pulp–the seeds would make an uncomfortable finding in your cake! Overall, this was more like a spice cake; very moist, but I don’t know if many people could have figured out it was guava without my saying so. That said, everyone liked it and I was asked for the recipe by three people. Just as a note, I used freshly grated nutmeg and put some guava nectar in the frosting. I will definitely make this cake again.
This cake was so good! I used canned guava paste in place of fresh guavas. It turned out like a bread more than a cake. Will make again.
born and raised in Hawaii, i am addicted to guava cake. i gave this recipe to a friend in Hawaii, it is so easy to make because guava’s grow on every corner of the streets on the Big Island. it was a hit!, it was different than the original “Hawaiian Guava Cake”, the original is Pink and very fluffy, almost like an Angel Food Cake tecture. But, this was delicious as well…
It came out absolutely perfect! If you increase the guava paste by 1/4 cup and the baking soda by 1/4 tsp it will be super moist.