Description
A moist, dense, and fragrant tropical cake infused with real guava paste and a rum-soaked syrup. This recipe delivers an earthy, tangy flavor profile that captures the nostalgia of Puerto Rican desserts while being easy enough for weeknight baking.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened to room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp pure vanilla extract
- 1/2 cup firm guava paste, chopped finely
- 1/2 cup water
- 1/2 cup granulated sugar (for syrup)
- 1/2 cup firm guava paste (for syrup)
- 2 tbsp dark rum (optional)
- Splash of milk (if needed for batter consistency)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and sugar with a hand mixer on medium speed for 3-4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Chop guava paste into very small pieces (microwave for 10-15 seconds if too hard). Fold chopped guava paste gently into the butter mixture.
- Alternately add dry ingredients and milk (if using) to the wet mixture, starting and ending with dry ingredients. Mix until just combined.
- Pour batter into prepared pan and smooth top.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- While cake bakes, combine remaining guava paste, water, and sugar in a saucepan. Heat over medium, stirring until dissolved and boiling. Simmer for 5 minutes. Remove from heat and stir in rum if using.
- Immediately poke holes all over the hot cake with a skewer. Slowly pour warm syrup over the cake.
- Let cake sit for 10 minutes to absorb syrup, then cool completely in the pan before slicing.
Notes
Use firm guava paste found in the baking aisle, not soft spreadable type. Ensure butter is at room temperature for proper creaming. Do not overmix the batter to avoid a tough texture. Pour syrup over the cake while both are warm for best absorption. The cake tastes even better the next day as flavors meld.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: Puerto Rican
Nutrition
- Serving Size: 1 square slice
- Calories: 350
- Sugar: 38
- Sodium: 180
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 52
- Fiber: 1
- Protein: 4
Keywords: guava cake, tropical dessert, guava paste recipe, rum cake, moist cake, Puerto Rican baking, easy dessert