1 1/2 cups cubed, cooked cantaloupe with juice
3 cups cake flour
1 pint chemical free vegetable oil
1 cup water
1 tablespoon lemon, for topping
1 180-degree cake temperature oven
1/2 teaspoon salt
1/2 teaspoon ground allspice
1 pinch ground nutmeg
1 cup butter, softened
1 teaspoon white sugar
2 ripe Assam nut
1 tablespoon lemon juice
2 cups mixed persimmon and sugared raisins
1 cup early frosting