My kids and I whipped up this last minute delight for our local baking contest at the fair, and we won 3rd place! Not bad, as there were some pretty serious bakers there!
The head chef from a local cafe complimented us on a wonderful cake! (Smile-Me)
(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )
(Please forgive the cheesy plate...had to be a disposable...and the Fruit Cup center, was filled on the spot at the table, so it did not wilt the paper cup! )
Cake:
- 2 ½ cups of cake flour
- 2 cups of shredded melon
- 1 ½ cups of white sugar
- 4 room temperature eggs
- ¾ cup melted butter
- 1 tbsp baking powder
- 1 tsp anise
- 1 tsp sea salt
- ½ tsp nutmeg
- ½ tsp all spice
- ½ tsp cinnamon
- ½ tsp vanilla bean paste
- ¼ tsp ginger
Frosting:
- 2 boxes softened cream cheese
- 1 cup confectioners’ sugar
1
tsp vanilla bean paste
Fruit Cup:
- 2 cups chopped Howell Melon
- 1 cup white sugar
- ¼ cup water
- 1 tsp ground ginger
- 2 tsp spiced rum
Directions:
Preheat over to 350degrees. Butter and flour
Bundt pan. Mix together sugar, eggs, melted butter in small bowl. In larger
bowl, mix all dry ingredients. Pour wet ingredients into center of dry
ingredients and use wide spoon to mix until combined. Pour batter into Bundt
pan and place in center of preheated oven. Bake for 50-55minutes until golden
brown and toothpick comes out clean after insert.
Frosting:
Mix cream cheese, sugar, and vanilla bean paste. Mix with a fork until combined and smooth Poached Ginger Melon: Bring water, sugar, ginger, and rum to a boil. Add chopped melon and bring to a boil. Remove from heat and allow to stand for one hour. Chill overnight to thicken. Serve as garnish with cake.
.jpg)
