October is a month of treats, costumes and fall decorating– let’s take that festive feeling into the kitchen with this month’s #BundtaMonth theme of CANDY! Thanks to Lora at Cake Duchess and Anhurada at Baker Street the #BundtaMonth group has been busy creating candy creations with Bundt cakes this month. I’m excited to see this month’s cakes and we’d love for you to join us!
Candy corn inspired this Bundt cake. I love this seasonal candy and eat more than my share as soon as it hits the shelves in September all the way through Thanksgiving. Layers aren’t always realistic in Bundt cakes but I tried anyhow to recreate the orange, yellow and white sections of candy corn in this cake. I used food coloring to make the three colors (and, yes, I did pause before using artificial colors but this is Halloween and I am guessing this won’t be the first or last I see of artificial flavors this month, right?). The layers swirled inside but stayed relatively separated on the outside which made for a happy surprise when the cake came out of the cake pan. An glaze made of candy corn and cream finished off the candy corn theme. Happy Halloween!
Pound Cake recipe from Betty Crocker’s Cookbook, page 99
2 1/2 cups granulated sugar
1 cup butter
1 teaspoon vanilla extract
5 large eggs
3 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
food coloring in orange, yellow and white
Preheat oven to 350 degrees. Spray Bundt pan with baking spray and dust with flour.
Combine sugar, butter, vanilla, and eggs with an electric mixer or stand mixer. Beat on high for 3-5 minutes. Separately mix the dry ingredients– the flour, baking powder, and salt. Add the dry ingredients to the wet mixture alternating with milk until just combined.
Bake for 1 hour or until a toothpick comes out clean from the center. Cool completely in pan before turning out onto a wire rack or cake stand.
1 cup candy corn
1/2 cup heavy cream
I know that the orange glaze looks sickly sweet BUT it is NOT– the cream tames the candy corn and the glaze is a nice addition to the cake. Try it!!
Heat the candy corn and heavy cream on low in a small saucepan, stirring frequently. Once the majority of candy corn has melted, take the pan off the heat and whisk the glaze until smooth.
Here are this month’s CANDY Bundt cakes, what candy do you have in mind for your cake?
Here’s how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a bundt using your favorite candy
- Post it before October 31, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Fancy Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.