Ingredients
- 3 cups Cantaloupe diced
- 1/2 cup Ice Wine or Late Harvest Vidal Wine
- 1/4 cup Granulated Sugar
- 1/2 cup Butter softened
- 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 butter until fluffy. Beat in 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.
Nutrition Facts
Ice Wine Cantaloupe Cake
Serving Size
50 g
Amount per Serving
Calories
180
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Cholesterol
45
mg
15
%
Sodium
60
mg
3
%
Carbohydrates
22
g
7
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
3
g
6
%
Vitamin A
200
IU
4
%
Calcium
40
mg
4
%
Iron
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Tips & Notes
Recipe developed by Emily Richards
