| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
Cake |
12 |
Servings |
INGREDIENTS
| 12 |
tb |
Butter |
| 1 |
c |
Sugar |
| 2 |
c |
Flour |
| 2 |
|
Eggs |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Vanilla extract (up to) |
| 10 |
oz |
Guava paste (see recipe) |
INSTRUCTIONS
From: tamale@aloha.net
Date: Tue, 09 Jul 1996 00:58:05 -1000
Source: El Nuevo Dia, 4/14/91, contributed by Marta Pizarro
1. Preheat oven to 350 degrees
2. Cream butter. Add sugar little by little. Add eggs one by one,
followed by the vanilla.
3. Sieve flour and baking powder and mix with the above
4. Pour half the batter in a greased mold.
5. Place the guava paste (cut in slices) so as to cover all the batter
6. Pour the rest of the batter and bake for 45-60 min, or until an
inserted toothpick comes out clean.
Notes: I have substituted butter with margerine, but the cake comes out a
little more dry. The slices I cut are about 0.5 cm, but they can be even
thicker depending on your taste.
If you have left over guava paste you can make an easy desert by cutting
slices and eating them along with cheese (in Puerto Rico we commonly use a
white salty cheese) so it's not so sweet. The guava paste can be stored in
the refrigerator, after opening, for several weeks.
JEWISH-FOOD digest 241
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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