My mother and I made this guava cake recently in Hawaii, where you'll find that most guava cakes are light and spongey, with a natural tinge of guava-pink. This particular recipe yielded a moist, sweet, orange-colored cake that was almost like banana bread. This cake was especially good the next morning for breakfast, sliced like bread and slathered with a bit of butter. Few people, even in Hawaii, are likely to find fresh guavas, however. Try guava paste from specialty food stores. Enjoy! Aloha!
Was this review helpful?
[
YES
]
13 users found this review helpful
What's this?