CAntaloupe Tea Loaf
Ingredients
3 cups all-purpose flour
1 3/4 tsp cinnamon
1 1/2 tsp salt
1 tsp ginger ground
1 tsp baking soda
1 tsp baking powder
2 cups granulated sugar
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
1 3/4 cups ripe cantaloup, grated
Directions
1. Heat oven to 350 F degrees.
2. Grease and flour two loaf pans. Put the flour, cinnamon, salt, ginger, baking soda, and baking powder into a medium sized bowl and wisk to blend.
3. with an electric mixer or a wooden spoon, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated canteloupe. Add dry ingredients to the wet mixture and fold until just blended; don't over mix or your tea cake will be tough.
4. Divide the batter between the loaf pans and bake until a toothpick inserted into the center come out dry, about 1 hour.
5. Let cool in pan on a rack, then invert. serve just slightly warm or at room temperature.
(Source: Joanna Cismaru)
3 cups all-purpose flour
1 3/4 tsp cinnamon
1 1/2 tsp salt
1 tsp ginger ground
1 tsp baking soda
1 tsp baking powder
2 cups granulated sugar
3 eggs
1 cup vegetable oil
2 tsp vanilla extract
1 3/4 cups ripe cantaloup, grated
Directions
1. Heat oven to 350 F degrees.
2. Grease and flour two loaf pans. Put the flour, cinnamon, salt, ginger, baking soda, and baking powder into a medium sized bowl and wisk to blend.
3. with an electric mixer or a wooden spoon, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated canteloupe. Add dry ingredients to the wet mixture and fold until just blended; don't over mix or your tea cake will be tough.
4. Divide the batter between the loaf pans and bake until a toothpick inserted into the center come out dry, about 1 hour.
5. Let cool in pan on a rack, then invert. serve just slightly warm or at room temperature.
(Source: Joanna Cismaru)
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