Ice Wine Cantaloupe Cake

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Yield: 16 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
This special cake has such delicacy in flavour but is the perfect celebration cake for any occasion. The sweet ice wine adds and heightens the perfume of fresh cantaloupe. The added almond flavour only makes is a perfect marriage of taste in each bite.



  1. 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.
  2. Meanwhile, puree remaining cantaloupe with sugar in food processor until smooth.
  3. In a large bowl, beat butter until fluffy. Beat in cantaloupe mixture, eggs, one at a time, beating well after each addition. Beat in almond extract.
  4. 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.
  5. 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.
  6. 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.
Nutrition Facts
Ice Wine Cantaloupe Cake
Amount Per Serving (50g)
Calories 180 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 45mg 15%
Sodium 60mg 3%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 10g
Protein 3g 6%
Vitamin A 4%
Vitamin C 0%
Calcium 4%
Iron 6%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes:

Recipe developed by Emily Richards

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