Recipe: Guava Cream Cheese Cake edit

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Yield: 5 x 9" cakes

Created by: Jenny Richards

Edited by: purplehousedirt

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This formula makes five 9" cakes, and will likely not fit in your mixer. After dividing the recipe in half, I was able to fit the mixture into my mixer's 7 qt. bowl.

If you decide to make the larger quantity, you'll need a bigger mixer - but these cakes freeze really well. The best way to eat them is toasted in a pan.

If you use different sized pans for this recipe, you will have different baking times for each, so watch each closely.

edit Ingredients

2	pounds cream cheese, at room temperature
2	pounds butter, at room temperature
8	cups sugar
2	teaspoons salt
2	teaspoons vanilla
1	teaspoon cinnamon
	Zest of 1 lemon
20	large eggs, at room temperature
2	pounds sifted AP flour
2	teaspoons baking powder
30	ounces Perfect Puree Pink Guava puree, at room temperature

edit Preparation

Step 1	Preheat the oven to 300F.
Step 2	Add the cream cheese, butter, sugar, salt, vanilla, cinnamon, and lemon zest into the bowl of an electric mixer.
Step 3	Cream the ingredients until very light and fluffy, around 10 minutes.
Step 4	Add the eggs, one at a time. Scrape the sides of the bowl down when necessary.
Step 5	Combine the AP flour and baking powder in a separate bowl.
Step 6	Add the flour mixture to the mixing bowl in 3 separate additions, scraping down each time.
Step 7	When the mixture is completely combined, fold in the guava puree.
Step 8	Pour the mixture into five 9" cake pans (or a combination of loaf pans, cake pans, etc) that are lined with foil or greased and floured.
Step 9	Bake for 80 minutes, or until a toothpick comes out clean.