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Leftover Candy Cake
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- #42836
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
2 cups coarsely chopped leftover candy*
2 3/4 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
8 ounces unsalted butter
1 1/2 cup sugar
3 large eggs
1/4 teaspoon almond extract
1 cup sour cream
Optional: Confectioners' sugar
directions
Preheat oven to 350 degrees F. Butter a tube or bundt pan (10-12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside.
Sift together flour, salt and baking soda; set aside. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.
Cook's notes: *This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc.
added by
LoreneMarvin
nutrition data
Nutritional data has not been calculated yet.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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reviews & comments
December 14, 2011
This cake is so great! I made it for work because I wanted to take a dessert and not a bag of leftover candy.. Quick solution + quick consumption. Everyone loved it. It's so moist! My husband has asked that I make one for Christmas for his grandparents.