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
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.
Nutritional data has not been calculated yet.
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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.