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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Cantaloupe Cake Recipe

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This recipe for Cantaloupe Cake is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 eggs
1 c. vegetable oil
2 c. white sugar
1 Tbsp. vanilla extract
2 c. cantaloupe; peeled, seeded and pureed
3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
3/4 tsp. baking powder
2 tsp. ground cinnamon
1/2 tsp. ground ginger

1/2 c. butter
1 2/3 c. brown sugar
1/2 c. chopped pecans
Directions:
Directions:
Preheat oven to 325º. Lightly grease and flour 9 x 13 pan. In a large bowl, beat together eggs, vegetable oil, white sugar, vanilla and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of cake comes out clean. Meanwhile, combine butter and brown sugar. Microwave for 3 minutes, stirring at 1 minute intervals; mix in pecans. Pour sauce over warm bread. Let cool for 1 hour before serving.
Personal Notes:
Personal Notes:
This cake is very moist and hast the texture of zucchini or banana bread. Can puree and freeze extra cantaloupe to make cake in the off season.

 

 

 

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