Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cantaloupe Cake
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- #106696
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup cantaloupe balls (use a melon baller)
2 tablespoons water
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon baking powder
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter, softened
1 egg
1/4 cup canola oil
1/2 teaspoon vanilla extract
directions
Preheat oven to 375 degrees F.
Mix the 2 Tbsp water and cantaloupe in a blender until purified.
In a large bowl, mix together the dry ingredients.
In another bowl, beat together the butter and the cantaloupe poured from the blender together. Add the vanilla, egg, and canola oil and continue mixing until well.
Pour half of the cantaloupe/butter mix into the dry ingredients and mix. Then pour the other half in and continue mixing until it is cake batter-like.
Grease a 13.5" x 9.5" pan and pour batter in. Bake for 30 minutes.
added by
Piper1968
nutrition data
Nutritional data has not been calculated yet.
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