Recipe courtesy of Marcela Valladolid
Episode: Mexican Classics
Save Recipe Print
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Pound Cake: 
Guava Cream:
Guava Compote:

Directions

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.

Get the Recipe

Whole30 Bacon and Egg Cups

This Whole30-friendly recipe is easy to prepare for a crowd.

IDEAS YOU'LL LOVE

Orange Pound Cake

Recipe courtesy of Ina Garten

Lemon Pound Cake

Recipe courtesy of Gale Gand

Cinnamon Sugar Pound Cake

Recipe courtesy of Damaris Phillips

Chocolate Pound Cake

Recipe courtesy of Trisha Yearwood

Lemon and Raspberry Pound Cake

Recipe courtesy of Ree Drummond

Tres Leche Cake

Recipe courtesy of Alton Brown

Tres Leches Cake

Recipe courtesy of Marcela Valladolid

Tres Leche Cake

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories