from Jo Cooks
3 cups all-purpose flour
1 3/4 tsp cinnamon ground
1 1/2 tsp salt
1 tsp ginger ground
1 tsp baking soda
1 tsp baking powder
2 cups sugar granulated
3 large eggs
1 cup vegetable oil
2 tsp vanilla extract
1 3/4 cups cantaloupe ripe, grated (only the flesh)
Heat the oven to 350 F degrees. Grease and flour two 5×8 inch loaf pans. Combine the flour, cinnamon, salt, ginger, baking soda, and baking powder in a medium bowl.
With an electric mixer or a whisk, beat the sugar, eggs, oil, and vanilla in a bowl until well blended and slightly frothy. Fold in the grated cantaloupe. Add the dry ingredients to the wet mixture and fold until just blended; don't overmix or your tea cakes will be tough.
Divide the batter between the loaf pans and bake until a toothpick inserted into the center comes out dry, about 1 hour.
Let cool on a rack, then invert. Serve just slightly warm or at room temperature.