Recipe courtesy of Marcela Valladolid

Guava Pound Cake

Name: Guava Pound Cake
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 purchased pound cake; 1 pint blackberries, for garnish; Powdered sugar, for garnish; 14 ounces whole guavas in syrup; 3 ounces sweetened condensed milk; 2 ounces cream cheese; 1 1/2 tablespoons freshly squeezed lime juice; 14 ounces whole guavas in syrup, cut into 1/2-inch pieces; 1/3 cup brown sugar; 1/3 cup granulated sugar; 2 tablespoons butter; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract

Getting reviews...

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Save Recipe

Ingredients

Pound Cake:

1 purchased pound cake

1 pint blackberries, for garnish

Powdered sugar, for garnish

Guava Cream:

14 ounces whole guavas in syrup

3 ounces sweetened condensed milk

2 ounces cream cheese

1 1/2 tablespoons freshly squeezed lime juice

Guava Compote:

14 ounces whole guavas in syrup, cut into 1/2-inch pieces

1/3 cup brown sugar

1/3 cup granulated sugar

2 tablespoons butter

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Directions

WATCH

Watch how to make this recipe.

For the pound cake: Slice the pound cake into 2-inch thick pieces and set aside.
For the guava cream: Place the guavas, condensed milk, cream cheese and lime juice in a blender. Process mixture until smooth. Strain the mixture into a bowl. Discard the seeds. Set aside.
For the guava compote: Bring the guavas, 1 cup water, the sugars, butter, cinnamon and vanilla to a boil in a heavy medium saucepan. Reduce the heat to medium low; simmer until almost all the liquid evaporates, stirring often, about 30 minutes. Cover and chill. (Can be made 2 days ahead). Serve warm or at room temperature.
To assemble the pound cake: Place a slice of pound cake onto a serving plate. Drizzle with the guava cream. Top with a spoonful of guava compote. Garnish with 4 blackberries. Dust with some powdered sugar and serve.