Leftover Halloween Candy Cake

As if it weren't bad enough to have leftover candy lying around the house, I came across this recipe for turning a fattening food into a very fattening food.

LEFTOVER HALLOWEEN CANDY CAKE:

Ingredients:
2 cups coarsely chopped leftover candy*
2 3/4 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
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 350F. 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.

Note: *This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter candy, etc.

This recipe for Leftover Candy Cake serves/makes 12

from CDkitchens.com