Cantaloupe Bundt Cake

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.

3 cups cantaloupe diced
½ cup ice wine or late harvest vidal wine
¼ cup granulated sugar
½ cup Canola oil
3 eggs
¼ tsp. pure almond extract
2 cups all purpose flour, unbleached
2 tsp. baking powder
3 tbsp. almonds sliced or slivered

Preheat an oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a Bundt pan.

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, purée 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 the 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 the prepared Bundt pan. Spoon batter into pan, smoothing top. Bake in a preheated 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.

Makes 16 servings.