Finally something to do with the Peeps that are just sitting around getting stale!
"Leftover" Easter Candy Cake
2 cups coarsely chopped leftover Easter candy
2 3/4 cups sifted flour
1/2 tsp salt
1 tsp baking soda
1 tsp vanilla
8 oz unsalted butter
1 1/2 cups sugar
3 large eggs
1/4 tsp almond extract
1 cup sour cream
Preheat oven to 350 degrees.
Grease bundt pan (10-12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.
In large bowl, cream butter until soft. Add vanilla, almond extracts and sugar to butter. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping the 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 toothpick comes out clean. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.
I am excited to try this recipe for the first time. I'm sure it is going to make for great "leftovers" after Halloween and Christmas, too!