Apple cider cake
Instead of diving into your kids' trick-or-treat bags after they hit the hay on Halloween night, why not make better use of all those delicious candy bars as toppings for a scrumptious apple cider cake?
Think your kids will mind if you snatch a few of their MILKY WAY® candy bars from their Halloween haul? Not if you promise to share a slice of this ooey-gooey apple cider cake. If you plan ahead, you can even surprise your kids with this dessert before they go trick-or-treating. Why? Think of it this way: With a tummy full of this cake, they will be less likely to gobble down handfuls of candy corn and gummy candies as they hit the door-to-door trail.
Apple cider cake
- 4 cups flour
- 2-1/2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ginger
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1-1/2 cups applesauce
- 1-1/2 cups sugar
- 1-1/2 cups brown sugar
- 4 eggs
- 1-1/2 cans (15 ounces) solid pumpkin
- 1 cup apple cider
- 5-1/2 tablespoons condensed milk
- 2-1/2 cups chopped MILKY WAY® bars
- 12-cup Bundt cake pan
Stir together the flour, baking powder, cinnamon, ginger, baking soda and salt.
Then set the mixture aside.
In a mixing bowl, mix applesauce and both sugars together.
One at a time, add eggs and stir in the pumpkin puree mixture.
The mixture should be moist and loose.
Blend the flour mixture slowly into the wet mixture.
Add apple cider until the mixture is smooth.
Pour half of the mixture into a Bundt cake pan.
Follow up with a layer of chopped MILKY WAY® bars and complete
with the remainder of the pumpkin mixture.
Bake at 350 degrees F for 50 to 60 minutes and then check the consistency with a toothpick.
When the cake is done, place it on a wire cooling rack.
Carefully loosen the cake from the pan and flip it upside down so it slides gently out of the pan.
Heat the remaining MILKY WAY® bars with condensed milk in the microwave for 30 seconds and drizzle the mixture over the cooled cake. Add chopped candy pieces to top the drizzle.