Apple Cider Cake
1 bag Milky Way Fun Sized candy bars, unwrapped
3 1/2 cups flour
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon ginger
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, softened
1 cup sugar
1 cup brown sugar
1 15-oz. can solid pumpkin
1/2 cup apple cider
5 tablespoons condensed milk
12-cup bundt cake pan
reheat oven to 350 degrees.
Reserve 10 Milky Way Fun Sized candy bars to be used in the drizzle. Chop the remaining candy. Reserve 1/2 cup of chopped candy for decoration.
Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
In a separate bowl, cream the butter with the sugar. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet. Using a low speed blender, mix the flour with the batter, one third at a time. Blend well after each addition. Stir in the apple cider until smooth.
Spoon half of the batter into a greased and floured bundt pan. Using the chopped candy, make a layer on top of the batter. Cover with the remaining batter (leaving the reserved 1/2 cup of chopped candy for decoration).
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven, transfer to a wire rack, and let cool completely.
Gently loosen the sides of the cake from the pan, and invert it onto a cake plate. Unmold the cake from the pan, letting it carefully slip out.
To make the drizzle, melt the reserved Milky Way Fun Sized candy bars with condensed milk, either in a saucepan over medium low heat, or for about 20-30 seconds in the microwave. Drizzle the candy bar mixture over the top of the cooled cake. Decorate the top of the cake with a sprinkle of the 1/2 cup of reserved chopped candy.
TIP: If you don't have a bundt cake pan, simply bake the cake in a 9 x 13-inch greased baking pan for 35 to 40 minutes in a 350 degree oven, or until a toothpick inserted in the center comes out clean.
Makes 1 cake.