Cantaloupe. The only melon that cannot get married. (You might need to say that out loud…) Now that I have lost an estimated 87 percent of my small readership to a corny joke, let me tell those who remain about this Cantaloupe Bundt Cake Recipe.
Except I can not really do that because I do not like cantaloupe. Hence the I Simply Cant portion of the title. And apparently my friends feel the same because I literally could not give this cake away. What I can tell you about is the recipe.
It called for beating two large egg yolks with one cup plus two tablespoons of sugar until light and creamy. I have done this for many, many recipes, but this is the first time the mixture was completely dry. I usually expect some graininess, but this was over the top. Instead of a Cadbury-egg-with-a-creamy-center like consistency, I got a Cadbury-egg-with-a-crappy-hard-center like consistency.
I continued on, adding a bit more liquid to the batter than the called for two tablespoons, and I ended up with some nice-looking cakes. I took a bite of course, but that was it. If you like cantaloupe, you might wish to try this cake. It comes with the bonus of leftover cantaloupe juice spritzer from the wine-soaked cantaloupe used in the cake. If you like cantaloupe and bake this cake, please let me know what you think!
You may be wondering why I baked a cake that contains a main ingredient that is second only to beets on my “extreme dislike” list. First and foremost, I really liked the Dolci: Italy’s Sweets cookbook. Now that I have tried a recipe that did not seem written quite right, I am rethinking my opinion, but nevertheless it is a lovely book.
Secondly, I try to eat at least one bite of cantaloupe a year. They say tastes change, and people change too, so why not? I probably would not do this if my dislike for the melon did not make me a black sheep in my family. Cantaloupe, or muskmelon as we called it, found its way onto our kitchen table multiple times a week in the summer time. I did not like it then, and I do not like it now.
With this recipe I sadly learned a bundt cake delivery system does not improve its taste. Nor does drinking its juice with champagne. Though I would like to know if anyone has ever made a Lambic from it (or with it – I’m not sure of the right terminology here). That I would try.
I did not intend to bookend my posts this week with Bundt cakes. I had hoped to sprinkle another recipe in there, but sadly, time got away from me as I worked through my “honeydew” list. Hey, I told you I was corny. Have a great weekend everyone!
- 3 cups cantaloupe, diced
- 2 cups champagne or white whine
- 2 large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- Place the cantaloupe and booze in a bowl and allow it to rest for at least 30 minutes.
- Beat together the egg yolks and the sugar until creamy and light yellow.
- Slowly add in the flour and baking soda until combined.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Fold the egg whites into the cake batter.
- Drain the cantaloupe and the booze, reserving the liquid.
- Fold the drained cantaloupe and two tablespoons of the reserved liquid into the batter.
- Pour the batter into a greased and floured 12-cup Bundt pan or into the wells of a mini-Bundt pan.
- Bake at 360 degrees for 50 minutes or until lightly golden brown. A wooden toothpick inserted into the cake should come out clean when done.
- Allow the cake to cool in its pan for about 25 minutes before inverting it onto a wire rack to finish cooling.