Guava Cream Cheese Cake

Photo: Jenny Richards

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

Preparation

Preheat the oven to 300F.

Add the cream cheese, butter, sugar, salt, vanilla, cinnamon, and lemon zest into the bowl of an electric mixer.

Cream the ingredients until very light and fluffy, around 10 minutes.

Add the eggs, one at a time. Scrape the sides of the bowl down when necessary.

Combine the AP flour and baking powder in a separate bowl.

Add the flour mixture to the mixing bowl in 3 separate additions, scraping down each time.

When the mixture is completely combined, fold in the guava puree.

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.

Bake for 80 minutes, or until a toothpick comes out clean.

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About

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.