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Tuesday, November 9, 2010

Leftover Halloween Candy Bundt Cake

So.  Lyrical Tween came home with a dream to me homework assignment this past weekend.  He had to bake something.  All by himself.  He also had to clean up.  All by himself.  The only requirements being that it had to be from scratch...and it had to contain a leavening agent.  All of the kiddos and I had already talked about making one of the many leftover Halloween candy desserts we'd seen floating around the web-o-sphere, so he was pretty stoked to be making one of them all by himself.  Let's just check the requirements...from scratch? Check.  Leavening Agent?  Baking Powder- check!  It turned out to be just as much fun for me as it was for him.  You know that any time I get my spawn in the kitchen, I'm very pleased. 

Now.  Let's talk about the term Leftover Halloween Candy.  Surely this is a made-up term.  An oxymoron at its finest.  Do people actually have leftover candy?  I's wrapped.  Surely it has a shelf life of at least another year?  It's a bit perplexing to me.  I mean, do your kids tire of CANDY?  How is this accomplished?  And before you start cursing me out and telling me that my children are going to have rotten teeth...please know that I don't LET them eat all of their loot right away.  I make them space it out.  I give them a few days to claim their "choice" pieces and then a moment comes...with a final warning cry...that it's time to {aaawwww...mooooooom!} combine all of the candy into one, big stash.  It then becomes communal and is issued and dispersed as I see fit.  But yes, I can honestly say that we've never had any "leftover" Halloween candy.  Just because it sometimes stays around until Easter doesn't mean it's leftover.  It just means I can ration with the best of 'em.  Or that it got buried in a high cupboard and I forgot about it.  Either way... leftover?

"Leftover" Halloween Candy Bundt Cake
recipe from Noble Pig

2 c. all purpose flour + a bit for tossing candy
2 tsp. baking powder
1/4 tsp. sea salt
1/2 c. butter, room temp.
1 c. granulated sugar
1 egg, room temp.
2 egg whites, room temp.
¾ c. whole milk
2 tsp. vanilla
1¾ cup Halloween candy*, chopped if large
Powdered sugar, for dusting (optional)

Combine flour, baking powder and salt; set aside.

Cream butter and sugar until light and fluffy, ~3 minutes. Add the egg & egg whites and mix until combined. Add the milk and vanilla,  mix until combined.

Add dry ingredients and mix until just combined, taking care not to over mix. Fold in chopped candy.

Pour batter into a greased and floured bundt pan and bake in a 350° oven for 40-50 minutes or until it passes the toothpick test.

Let cake cool completely on a rack before removing from the pan. Flip it out and dust with powdered sugar, if using.
Now...LT decided we should dub ours an "open-faced" cake, because the top layer decided that it wanted to stay in the pan.  It was NOT gonna let go.  I've told myself before that I needed a new pan.  I just never did anything about it.  Fortunately LT has a great sense of humor...and he took it with a grain of salt.  And a dab of whipped cream.  I've got some good ones, I do. We've decided it doesn't have to be a bundt.  Any shape will taste equally as candy-riddled delicious!

*our leftover Halloween candy...actually forced leftover Halloween candy...I put it aside in a baggie for the purpose of making the cake...otherwise...I stick with my observations that "leftover Halloween candy" is an oxymoron.  Wait.  What was I saying?  Oh yes, this is the candy we used in our cake:  Reese's Peanut Butter Cups, Twix, Milky Way, Nestlé Crunch, Butterfinger, Milk Duds,Tootsie Rolls, 100 Grand, Whoppers, 3 Musketeers, Snickers, Kit-Kat, & a measly little ButterRum Toffee Chew.