GUAVA CAKE:

This recipe was originally submitted on rec. food.recipes by Beatriz Gonzalez-Yanes (beatriz@pine.circa.ufl.edu) This is obviously _not_ a real Hawaiian guava cake. However, I found it in one of the ftp sites and included it for lack of a real Hawaiian guava cake recipe. If any of you have a recipe for a real Hawaiian guava cake, send it my way so I can include it in this posting. Thanks! -Art PollardA@uhunix.uhcc.hawaii.edu

I would like to say that this is my favorite group in the net. Up to now almost every recipe I've tried has come out great. Here is a recipe for a guava cake. It's from El Nuevo Dia, 4/14/91, contributed by Marta Pizarro.

Ingredients:

     12 tbs    butter
     1 cup     sugar
     2 cups    flour
     2 eggs
     1 t.      baking powder
     1 tsp     vanilla extract
     8-10 oz   guava paste

Procedure

1.   Preheat oven at 350F
2.   Cream butter.  Add sugar little by little.  Add eggs one by one,
     followed by the vanilla
3.   Sieve flour and baking powder and mix with the above
4.   Pour half the batter on a greased mold.
5.   Place the guava paste (cut in slices) so as to cover all the
     batter
6.   Pour the rest of the batter and bake for 45-60 min, or until an
     inserted toothpick comes out clean.

Notes:  I have substituted butter with margarine, but the cake comes
out a little more dry.  The slices I cut are about 0.5 cm, but they
can be even thicker depending on your taste.

If you have left over guava paste you can make an easy desert by
cutting slices and eating them along with cheese (in Puerto Rico we
commonly use a white salty cheese) so it's not so sweet.  The guava
paste can be stored in the refrigerator, after opening, for several
weeks.

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