Seriously. It’s Amanda’s fault. Entirely. She is a bad influence. And a VERY talented individual. She cooks, she bakes, she crafts, she is an editor, and I don’t know what all else. I DO know she has a wicked sense of humor. We must have been sisters – or at least BFFs – in another life. It is not my fault that this turned out to be absolutely, totally, moist and delicious! Amanda, over at Amanda’s Cooking, tempted me with a recipe for Cantaloupe Quick Bread. Then, she says, ” . . . and I think this would make a great bundt cake, too.” Well, that did it. I had to give my bundt pan a work out. It has been a while. I’m not going to bore you with the details here, I’m just going to show you what you are missing if you don’t click on those links up there and give this one a try. The cake keeper in this picture is at least as old as I am. Maybe older. And still looks great! Just like me. LOL! Just an FYI. I didn’t change a thing, other than the pan in which this recipe was baked. My bundt pan is heavy and has a non-stick interior surface. I greased and floured the pan thoroughly and baked at 325 degrees for 60 minutes. Oh, and one other thing. I sprinkled a little turbinado sugar over the glaze. I like a little bling. I hope you enjoy this versatile recipe as much as we have. It is Mountain Man Approved. Just one more thing to do with your melons. Suz
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