Reviewed: Oct. 8, 2009

Really a lovely cake. I had so many compliments. I would suggest being very careful when getting the guava pulp--the seeds would make an uncomfortable finding in your cake! Overall, this was more like a spice cake; very moist, but I don't know if many people could have figured out it was guava without my saying so. That said, everyone liked it and I was asked for the recipe by three people. Just as a note, I used freshly grated nutmeg and put some guava nectar in the frosting. I will definitely make this cake again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ESHIPLER

Cooking Level: Expert

Home Town: Des Moines, Iowa, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2006

This cake was so good! I used canned guava paste in place of fresh guavas. It turned out like a bread more than a cake. Will make again.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

j1012

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 4, 2003

born and raised in Hawaii, i am addicted to guava cake. i gave this recipe to a friend in Hawaii, it is so easy to make because guava's grow on every corner of the streets on the Big Island. it was a hit!, it was different than the original "Hawaiian Guava Cake", the original is Pink and very fluffy, almost like an Angel Food Cake tecture. But, this was delicious as well...

Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

HulaGirl

Cooking Level: Intermediate

Living In: Manteca, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 16, 2001

It came out absolutely perfect! If you increase the guava paste by 1/4 cup and the baking soda by 1/4 tsp it will be super moist.

Was this review helpful? [ YES ]
46 users found this review helpful

Reviewer:

RAQUELNS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 5, 2001

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 ]
26 users found this review helpful