Honeydew Bundt Cake

 I can safely say that I have never had honeydew cake before.  I found a recipe, and changed it to lower the calories.  First,  I substituted half of the oil for unsweetened applesauce, and second,  I lowered the sugar content from 2 cups to 1 1/4.  Honeydew melon is sweet enough, without adding all of that sugar.  I mixed everything in the blender, thus using less bowls.  For the glaze,  I used a potato masher, and mashed up the remainder of the melon.  I then added some powdered sugar to form a lumpy, "liquidy" glaze.

2 cups pureed honeydew melon
3 eggs
2 teaspoons vanilla
1/2 cup unsweetened applesauce
1/2 cup oil
1 1/4 cups sugar
3 cups flour
1 teaspoon baking soda
3/4 teaspoon baking powder

• Place cut up honeydew in a blender and blend until you have a total of 2 cups
• Add remainder of ingredients and blend 
• Pour mixture into a greased and floured bundt pan.  (you can also use two bread pans)
• Bake at 325 degrees for an hour, or until an inserted toothpick comes out clean
• Cool completely on a wire rack and remove from pan
• Once cake is completely cooled,  drizzle glaze onto cake

-Queenie Cuisine