Jane’s Kitchen: Honeydew or Cantaloupe Loaf Cake

A great use for leftover fruit tray honeydew or cantaloupe!


Servings: 20

2 cups honeydew puree (or use cantaloupe instead) 

3 eggs 

2 teaspoons vanilla 

1 cup vegetable oil 

2 cups sugar 

3 cups flour 

1 teaspoon baking soda 

1 dash salt 

3/4 teaspoon baking powder

optional glaze: some puree honeydew mixed with powdered sugar to desired consistency 

Place some cut up honeydew in a blender and pulse till you have a total of 2 cups. Add the remainder of the ingredients and pulse or blend to mix. Pour mixture into 2 greased and floured loaf pans (Jane uses 2, 8 x 4 inch aluminum pans). Bake at 325F for an hour or till a toothpick in center tests done. You may have to tent with foil the last 10- 15 minutes of baking if tops are browning too fast. Cool completely in pans. Drizzle a glaze if desired, then wrap in foil or plastic wrap and let mellow overnight before removing from the pans. Chill or partially freeze for easier slicing. Freeze if desired. Slice while still partly frozen.

Note: after you have the puree, if you don’t want to use the blender, beat all ingredients together in a large bowl just until well mixed.

Yield: 2 loaves