Melon Cake with Citrus Glaze

comments (2) August 5th, 2008

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Click To Enlarge Photo: Susan Kahn

3 cups flour
4 tsp. baking powder
1 cup granulated sugar
3/4 cup butter, at room temperature
3 eggs
2-1/4 cup puréed orange-fleshed muskmelon
1-1/4 cup confectioners’ sugar
1/4 cup lemon or orange juice

12 servings

Preheat oven to 350°F. Sift the flour and baking powder together and set aside.

Cream the granulated sugar and butter until fluffy. Then add eggs, one at a time, stirring well after each addition.

Add the dry ingredients in two parts to the butter mixture, alternating twice with the melon purée. After each addition, stir the mixture until smooth. Be careful to clean the batter from the edges and bottom of the bowl. Then mix the batter on medium-high for about 2 min.

Pour the batter into a greased and floured tube cake pan. Bake 50 min., or just until a cake tester comes out clean. Meanwhile, prepare the glaze by mixing confectioners’ sugar with the lemon or orange juice until smooth.

Cool the cake in its pan for 10 min., then turn it out onto a rack. Spoon or pour glaze over the warm cake.

Recipe by Laurie Todd
June 1997
from issue #9

posted in: dessert, melons

Comments (2)

Charisromero writes: Awesome and great
Posted: 7:03 am on May 24th
Lady_medic writes: This looks wonderful, sure hope my melons produce some fruit this year so I can make this cake.
Posted: 3:12 am on July 6th
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