Never thought you could cook melon? Try this moist, tasty cake as a Fourth of July dessert. The flavor is light, but rich. The trick is to use a really ripe, perfumy melon.
3 C flour
4 t baking powder
1 C granulated sugar
3/4 C butter, at room temperature
2 1/4 C puréed orange-fleshed muskmelon
1-1/4 C confectioners’ sugar
1/4 C meyer lemon or orange juice
Blueberries and chopped mint for garnish
Preheat oven to 350̊F. Sift the flour and baking powder together and set aside. Cream the granulated sugar and butter until fluffy. Then add eggs, one at a time, stirring well after each addition. Add the dry ingredients in two parts to the butter mixture, alternating twice with the melon purée. After each addition, stir the mixture until smooth. Be careful to clean the batter from the edges and bottom of the bowl. Then mix the batter on medium-high for about 2 min. Pour the batter into a greased and floured tube cake pan. Bake 50 min., or just until a cake tester comes out clean. Meanwhile, prepare the glaze by mixing confectioners’ sugar with the lemon or orange juice until smooth. Cool the cake in its pan for 10 min., then turn it out onto a rack. Spoon or pour glaze over the warm cake. Garnish with blue berries and chopped mint.