This is a quick to make, scrumptious moist cake when you've got that cantaloupe sitting around. Submitted by Skye Ochsenschlager via e-mail.
1 cup balled cantaloupe
2 tablespoons water
1/2 cup granulated sugar
1/2 cup brown sugar
2 cups flour
1 teaspoon baking powder
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 stick butter, softened
1/4 cup canola oil
1/2 teaspoon vanilla extract
1. Preheat oven to 375 degrees.
2. Mix the 2 tablespoons water and the cantaloupe in a blender until purified. In a bowl, beat together the butter and the cantaloupe poured from the blender. Add the vanilla, egg, and canola oil and continue mixing until well.
3. In another large bowl, mix together the dry ingredients. Pour half of the cantaloupe/butter mixture into the dry ingredients and combine. Then pour the other half in and continue mixing until it is the consistency of cake batter.
4. Grease a 13. 5 by 9. 5 pan and pour batter in. Bake for 30 minutes.
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