Honeydew Melon cake for a crowd

I had picked up a melon, dare I say it about a month ago. It has been nestling in my fruit bowl for all that time. I kept forgetting about it as it kept disappearing underneath the windfall apples. It was only last weekend when I began making some chutney and jam with the apples, I saw it peeking at me. Its yellow gold skin starting to mottle brown in places. I was considering blitzing it to healthy smoothie drink; or even freezing the puree as healthy honeydew melon lollipops, but eating healthily has never come easy to me. So of course, it had to be cake. Yes, more cake!
The batter was rather runny, that I feared the cake would be a gloopy mess, but it actually turned out good. The flavour of the honeydew melon in the cake is really subtle. You will smell it at first; and taste it on first bite, but after that its gone.
Oh, I must point out this cake was quite moist as it was, but I decided to drizzle it with some honeydew melon glaze too. This gave the cake added moistness. Just imagine honey soaked baklava, but the texture was semolina like.

This recipe make a huge quantity, so I recommend you inviting some friends over, and serving it with a cup of tea or a bit of vanilla ice-cream on the side. Failing that, take it into work and share with your work colleagues, especially with those who need cheering up.
Honeydew Melon cake
Makes 2 loaves
Ingredients
250ml – 400ml pureed (not liquidized) honeydew melon
3 eggs, beaten
2 teaspoons vanilla
240ml vegetable oil
350g caster sugar
450g plain flour
1 teaspoon baking soda
Pinch of dash salt
1 teaspoon baking powder
Optional glaze: some pureed honeydew mixed with icing sugar to desired consistency
Method
Puree some of the chopped honeydew in a blender and pulse till you have the required amount (between 250ml – 400ml).
Add the remainder of the ingredients and pulse or blend to mix OR if you don't want to use the blender, beat all ingredients together in a large bowl just until well mixed. This is what I did. Pour mixture into 2 greased and floured loaf pans (I actually used my biscotti pan, as my loaf pans were not in their usual spot!). Bake on Gas mark 4 for an hour or until a toothpick in centre comes out clean. You may have to cover with foil the last 10- 15 minutes of baking if tops are browning to fast. Drizzle the optional glaze over the warm cake and allow to cool in the pan. Then wrap in foil and leave it overnight before removing from the pans and serving. Original recipe from here.