HOW TO MAKE A WATERMELON CAKE RECIPES

Steps:

• Prepare fruit. Cut pineapple, apricots and watermelon rind into small pieces; chop cherries in half; remove white pith from lemon, orange or grapefruit peel and cut into strips or small pieces. Depending on your finished use you may also simply cut your fruit into 1/4 inch (aprox.) slices.
• Combine 1 cup sugar, 1 cup honey and 1-1/2 cups water in heavy saucepan.
• Boil over medium heat and cook, stirring constantly, until mixture reaches 235 degrees F on candy thermometer.
• Thread Stage 230° F–235° F sugar concentration: 80% At this relatively low temperature, there is still a lot of water left in the syrup. When you drop a little of this syrup into cold water to cool, it forms a liquid thread that will not ball up. Cooking sugar syrup to this stage gives you not candy, but syrup—something you might make to pour over ice cream.
• Drop small amount of fruit into liquid.
• Cook on low heat 20-30 minutes until the fruit or rind is transparent.
• Drain and repeat with rest of fruit in the same syrup.
• Cool fruit and store in airtight container. Your fruit can also be rolled in granulated sugar after it is cooled, to give it a nice frosty coating and to help keep the bits separate.
• NOTE: When you are done making your candied fruit, you will have a very tasty syrup that can be used to sweeten drinks, or pour over ice cream... or whatever you can dream up. It might even be good as a glaze on a bundt cake! Be sure you taste it before storing it. If you like it, keep it. If you don't, well then toss it out.
• Here's how they do it in Canada with lots more tips and information: http://www.canadianliving.com/food/cooking_school/how_to_make_candied_fruit.php More information and tips can be found at: http://allrecipes.com/howto/candying-fruits/
• Interesting history from Wikipedia: Food preservation methods using sugar (palm syrup and honey) were known to the ancient cultures of China and Mesopotamia. However, the precursors of modern candying were the Arabs, who served candied citrus and roses at the important moments of their banquets. With the Arab domination of parts of southern Europe, candied fruit made its way to the West. The first documents that demonstrate the use of candied fruit in Europe date back to the sixteenth century.
• Tips & Warnings You can blanch citrus peels (dip them in boiling water for a few minutes) to make them less bitter. If desired, you can also DEHYDRATE your CANDIED FRUIT by spreading thin layers on trays and drying for 12-18 hours at 120 degrees F until fruit is no longer sticky and the center has no moisture. To sun dry, put trays in full sun for 1-2 days, stirring occasionally, until fruit is no longer sticky. Take trays in at night. To oven dry, spread on trays and dry at 120 degrees F for 18-24 hours. Store dried candied fruit in an airtight container.
• Found this particular recipe on http://www.ehow.com/how_3910_make-candied-fruit.html#ixzz2FQpsT6S

Steps:

• Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper. Combine the first 5 ingredients; beat on low speed until moistened, about 30 seconds. Beat on medium for 2 minutes; stir in mashed banana. Spread 1/2 cup batter into each prepared pan. Arrange 2 cups vanilla wafers on batter (1 cup per pan), flat side up. Gently spread remaining batter over wafers. Bake until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool completely., Whisk milk and pudding mix 2 minutes. Let stand until soft-set, 2 minutes. Meanwhile, in a chilled large bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. , Place one cake layer on a serving plate. Spread with pudding mixture. Top with second cake layer. Spread sweetened whipped cream over top and sides of cake. Crush 1 cup vanilla wafers and press onto sides of cake. Garnish with remaining whole vanilla wafers and, if desired, sliced bananas. Store in the refrigerator.