Valentine's Leftover Candy Cake
February 16th 2008 17:58
I hate February. Not just the weather (way sick of winter by this point...after Christmas I'm kind of tired of it, actually), but for the past few years I've had all kinds of minor crap that hits about this time of year...Anyway, the result of which, this year, is that I've had to concentrate on the paying gigs (in order to pay that annual government nonvoluntary tithe), no time leftover for this blog. But I would be remiss in not sharing this recipe I found for using up leftover Valentine candy, for those of you who are either uberpopular (and still have time to bake) or, like me, are inclined to hit the post-holiday candy markdown sales (well, I finally finished up my post-Christmas stash). Anyway, here it is:
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Valentine's Leftover Candy Cake
2 c. coarsely chopped leftover candy
2 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 sticks (8 oz.) unsalted butter
1 1/2 c. sugar
3 lg. eggs
1/4 tsp. almond extract
1 c. sour cream
Powdered sugar (optional)
Preheat oven to 350 degrees.
Butter a tube or bundt pan (10 to 12 cup capacity) and dust with flour or fine bread crumbs. Tap out excess, set pan aside. Sift together the flour, salt and baking soda; set aside.
In large bowl, cream butter until soft, add vanilla, almond extract and sugar. Mix well. Add eggs, one at a time, mixing well after each one. Alternate adding dry ingredients with sour cream on low speed, scraping bowl as needed.
Place 1 1/2 cups mixture in pan. Gently fold candies into remaining batter. Pour this candy mixture into pan over plain batter.
Bake 1 hour or until the cake tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with powdered sugar dusted on top.
Stock.xchng: SXC Terms
Valentine's Leftover Candy Cake
2 c. coarsely chopped leftover candy
2 3/4 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
2 sticks (8 oz.) unsalted butter
1 1/2 c. sugar
3 lg. eggs
1/4 tsp. almond extract
1 c. sour cream
Powdered sugar (optional)
Preheat oven to 350 degrees.
Butter a tube or bundt pan (10 to 12 cup capacity) and dust with flour or fine bread crumbs. Tap out excess, set pan aside. Sift together the flour, salt and baking soda; set aside.
In large bowl, cream butter until soft, add vanilla, almond extract and sugar. Mix well. Add eggs, one at a time, mixing well after each one. Alternate adding dry ingredients with sour cream on low speed, scraping bowl as needed.
Place 1 1/2 cups mixture in pan. Gently fold candies into remaining batter. Pour this candy mixture into pan over plain batter.
Bake 1 hour or until the cake tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with powdered sugar dusted on top.
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