Our May/June 2019 issue is packed full of island flavor. Serve up a slice of paradise with our summer pies packed with mango, coconut, and lime, or mix and match our epic blondies in the ultimate bake-it-your-own experience. Travel with us to sunny Bermuda, where we explore the island’s top bakeries and get to know its vibrant baking culture. And if you’re looking for an Easter-ready dessert, you won’t want to miss our guide to making the perfect angel food cake. From cocktail-inspired rum cakes to our cover star, the one-layer take on Bahamian guava duff, this issue has everything you need to bake a taste of the tropics.
Keep reading for an exclusive recipe share of our Vanilla Malted Milk Cake!
- Guava Jam Cake
This pillowy cake is our homage to the Bahamian guava duff. Because it’s more widely available in grocery stores, we use guava paste instead of fresh guavas to make the jammy filling.
2. Banoffee Blondies
Blondies meet British Banoffee pie, complete with caramelized whole bananas and a decadent caramel drizzle. A splash of rum brings boozy warmth to each slice.
3. Dark ‘n Stormy Bundt Cake
Inspired by Gosling’s signature Dark ‘n Stormy cocktail, we gave classic pound cake an island update by mixing dark rum an crystallized ginger into the batter. A luxurious soak in a rum-spiked glaze ensures that the sugar spirit permeates every bite.
4. Passion Fruit and Lemon Curd Tart
Topped with a cloud of toasted meringue, this velvety tart strikes a satisfying balance between sweet and tart.
5. Angel Food Cake
As fine and fluffy as cotton, this ring-shaped sponge cake is a recipe for the ages. The ideal pillowy bed for macerated fruit and cream, it’s the epitome of sweet understated perfection.
6. Hawaiian Buns
There’s little to improve upon the traditional Hawaiian bun formula, but we found that orange juice and a sticky honey glaze act as delightful complements to the classic recipe.
A throwback to the malted milkshakes of the 1950s, this layer cake combines the rich notes of malted milk with warm vanilla.
Is there a way to get the recipe for the Banoffee Blondies??! They look amazing!
Hi Ella Ann,
You can find the recipe for these Banoffee Blondies in our 2019 May/June Issue, here: https://www.bakefromscratch.com/product/may-june-2019/
Happy Baking!
I want to bake the Guava Jam Cake the day before it will be eaten. Do you think it will be Ok? I’m concerned the Guava jam might make the sponge soggy. Has anyone tried baking it the day before? Please let me know. Thank You.
Hi Sydney, you can absolutely bake this the day before without worrying about making the cake soggy! We have actually tasted it two days after baking it, and it was just as delicious as the first day. This is a cake with a denser crumb, and the guava jam is actually more of a paste so it does not have a lot of moisture that could make the cake soggy. The only thing we’d recommend is heating the cake slices up for 5-10 seconds when you’re ready to eat it, just to soften up the glaze on top. Happy baking!
Do you think I can bake that guava jam cake in a 10-cups bundt pan?
I think yes!
Thanks in advance,
Hi Michel! We have not tried this recipe in a Bundt pan, so we can’t guarantee the results. The method should be the same, however your bake time will vary so be sure to keep an eye on your cake and check for doneness!
Hi, Lillie.
I’m reporting back.
I baked the cake in my bundt pan and it was a total hit.
What a delicious cake.
Thanks so much for this recipe.