Zutaten für Cantaloupe Melon Cake
- Vegetable Oil
- 1 ½ cups granulated sugar
- 3 large eggs
- Self Rising Flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon (or 1 teaspoon ground ginger if using honeydew melon)
- 1 teaspoon baking soda
- 2 cups cubed cantaloupe (approximately 1 medium cantaloupe)
- Apple
- White Raisins
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Zubereitung von Cantaloupe Melon Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, mash the cantaloupe until smooth. (Alternatively, use a food processor)
- Add the sugar and oil to the mashed cantaloupe and mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and cinnamon (or ginger if using honeydew melon).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Add the eggs one at a time, mixing well after each addition.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost and decorate as desired. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
154g
Fat
11g
Carbs
19g
