It’s 12:27am on November 1st, which means that Halloween is officially over.
It also means that every store in the world now has mountains of that they’re going to need to liquidate in the next two weeks.
That said, I give you: Leftover Candy Cake!
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
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.