Ingredients and Weight:
- All-purpose flour: 2 cups (240g)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground allspice: 1/2 teaspoon
- Ground ginger: 1/4 teaspoon
- Ground cloves: 1/8 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (227g)
- Granulated sugar: 1 cup (200g)
- Large eggs: 2
- Guava puree: 1 cup (240g)
- Buttermilk: 1 cup (240ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, cloves, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Beat until just combined.
- Stir in the guava puree.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information:
- Calories: 350 per slice
- Fat: 15g
- Carbohydrates: 50g
- Protein: 5g
Dish Characteristics:
- Moist and flavorful with a soft and crumbly texture
- Spiced with a warm blend of cinnamon, allspice, ginger, and cloves
- Sweetened with guava puree for a unique tropical flavor
- Perfect for American tastes and special occasions
User Comments:
- "This cake is a delight! The perfect balance of spices and guava makes for a truly special treat."
- "I love the moistness and crumbliness of the cake. It's a great dessert for any occasion."
- "The spice blend is spot-on and the guava puree adds a nice touch of sweetness."
Special Precautions and Tips:
- If you don't have guava puree, you can substitute with apple puree or pumpkin puree.
- To make a gluten-free version, substitute gluten-free all-purpose flour for the regular flour.
- Let the cake cool completely before inverting it onto a wire rack. This will prevent it from breaking.
