Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Yield 16 pieces

Ingredients

  • 3 cups Cantaloupe diced
  • 1/2 cup Ice Wine or Late Harvest Vidal Wine
  • 1/4 cup Granulated Sugar
  • 1/2 cup Canola oil
  • 3 Eggs
  • 1/4 tsp Pure Almond Extract
  • 2 cups All Purpose Flour
  • 2 tsp Baking Powder
  • 3 tbsp Almonds sliced or slivered

Instructions

  • In a bowl, soak 2 cups (500 mL) of the cantaloupe in the ice wine. Set aside for at least 30 minutes. Drain cantaloupe reserving ice wine.
  • Meanwhile, puree remaining cantaloupe with sugar in food processor until smooth.
  • In a large bowl, beat oil, cantaloupe mixture, eggs, one at a time, beating well after each addition. Beat in almond extract.
  • Whisk together flour and baking powder. Stir half the flour mixture into egg mixture. Stir in drained cantaloupe then add remaining flour mixture. Stir until well combined.
  • Sprinkle almonds along bottom of greased bundt pan. Spoon batter into pan, smoothing top. Bake in 350 F (180 C) oven for about 40 minutes or until cake tester comes out clean.
  • Once out of the oven, poke holes in cake with a skewer then drizzle reserved ice wine over top. Let cake cool about 30 minutes in pan before turning out onto serving platter.
Estimated Cost Per Serving:
Nutrition Facts
Ice Wine Cantaloupe Cake
Per
 
50 g
Calories
190
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
0.5
g
3
%
Carbohydrates
 
22
g
7
%
Fibre
 
1
g
4
%
Sugars
 
10
g
11
%
Protein
 
3
g
6
%
Cholesterol
 
30
mg
10
%
Sodium
 
30
mg
1
%
Vitamin A
 
200
IU
4
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Recipe developed by Emily Richards

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