For a Cuban inspired dessert, I made a guava pound cake which I served with a homemade strawberry & banana vanilla soy ice cream. This pound cake recipe was recently featured in Ashlee's blog where she used the recipe for a cake. It's a recipe from Paula Deen and much to my surprise, it wasn't as heavy as I expected.

To adapt Paula Deen's pound cake recipe with a Cuban flair, I substituted 1 cup of sugar with 1 cup of guava syrup... and it came out beautifully and moist!


1/2 pound (2 sticks) butter
2 cups sugar
1 cup guava paste, melted
1 cup sour cream
1/2 teaspoon baking soda
3 cups all-purpose flour
6 large eggs
1 teaspoon vanilla


Preheat oven to 325 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the guava paste, sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating each egg 1 at a time. Add the vanilla and pour the mixture into a greased and floured 10-inch tube pan. Bake for 1 hour 20 minutes.