Guava Cream Cheese Cake

Guava Cream Cheese Cake
2 lbs cream cheese, at room temperature
2 lbs butter, at room temperature
8 c sugar
2 T salt
2 T vanilla
1 tsp cinnamon
Zest of 1 lemon
20 large eggs, at room temperature
2 lbs sifted AP flour
2 T baking powder
30 oz Perfect Puree Pink Guava puree, at room temperature

Note: This formula makes five 9" cakes, and will likely not fit in your mixer. After dividing the recipe in half, I was able to fit the mixture into my mixer's 7 qt. bowl.

1. Preheat the oven to 300F.
2. Add the cream cheese, butter, sugar, salt, vanilla, cinnamon, and lemon zest into the bowl of an electric mixer.
3. Cream the ingredients until very light and fluffy, around 10 minutes. 
4. Add the eggs, one at a time. Scrape the sides of the bowl down when necessary.
5. Combine the AP flour and baking powder in a separate bowl.
6. Add the flour mixture to the mixing bowl in 3 separate additions, scraping down each time.
7. When the mixture is completely combined, fold in the guava puree.
8. Pour the mixture into five 9" cake pans (or a combination of loaf pans, cake pans, etc) that are lined with foil or greased and floured.
9. Bake for 80 minutes, or until a toothpick comes out clean.
   Note: If you use different sized pans for this recipe, you will have different baking times for each, so watch each closely.