Author: Susan Murray, www.awomancooksinasheville.com
Ingredients
2cdiced watermelon
½tsplemon juice
½cbuttersoftened
2eggs
2cflour
2tspbaking powder
¼tspsalt
¾cdiced peaches
¾cupblackberries
2tbspDemerara sugaroptional
Instructions
Puree the diced watermelon in a blender and place in a small pan. Bring to boil and boil for ten minutes until the liquid is reduced to one cup. Let cool before continuing.
Preheat oven to 350 degrees. Spray an 8X5 loaf pan with baking spray.
Beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the eggs one at a time beating well after each addition.
Mix in the watermelon juice and lemon juice.
Stir in the flour, baking powder and salt.
Carefully fold in the fruits until well mixed.
Pour the mixture into the prepared pan and sprinkle with Demerara sugar (optional).
Bake until a toothpick inserted into the center comes out clean or the center reaches a temperature of 200 degrees. 60-70 minutes. Cover for the last five to ten minutes if top if browning too much.
Let cool in the pan for 15 minutes before turning out onto a wire tray to finish cooling.