Guava Cream Cheese Cake
By: Jenny Richards
Published: Thursday, December 3, 2009 - 12:58am

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

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

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.