"Hunger is the best sauce in the world."--Cervantes

Cantaloupe Cake Recipe

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This recipe for Cantaloupe Cake, by , is from NCAL KP HealthConnect Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lori Ragan, Ambulatory Build
Added: Thursday, November 20, 2008


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

Preheat oven to 325. 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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