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Cakes, Pastries & Pies >  Halloween >  Leftovers >  Halloween Candy Cake >

 

Halloween Candy Cake

• Nonstick cooking spray

• Breadcrumbs

• 2 C leftover Halloween (or Easter) candy, coarsely chopped

• 2-3/4 C flour, sifted

• 1/2 tsp. salt

• 1 tsp. baking soda

• 1 tsp. vanilla

• 1 C (two 4 oz. sticks) unsalted butter

• 1 C granulated sugar

• 3 large eggs

• 1/4 tsp. almond extract

• 1 C sour cream

• Powdered sugar

Preheat oven to 350-degrees F. Coat a Bundt pan with nonstick cooking spray; dust with breadcrumbs. Set Bundt pan aside. In a bowl, sift together flour, salt and baking soda; set aside. In another bowl, cream butter until soft. Add vanilla, almond extracts and granulated sugar; mix well. Add eggs, one at a time, mixing well after each addition. Add flour, salt and baking soda mixture, alternating with sour cream. Place 1-1/2 cups of the mixture in the prepared Bundt pan. Add leftover chopped candy to the remaining batter gently. Pour batter/candy mixture over batter in Bundt pan. Bake for about one hour; test with a toothpick to determine doneness. Cool cake for about fifteen minutes before removing from Bundt pan to a wire rack. Allow cake to cool before dusting with powdered sugar. Slice and serve.

Related Links:

• Food Fare Culinary Collection: Halloween Cuisine

• Luscious Leftovers Cookbook

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