This month’s BundtaMonth is candilicious. No surprise that spellcheck doesn’t like that word but never mind, because I know that you all will. We are baking Bundts with our favorite candies and hopefully some of yours! If you stopped by last Sunday, you know that I made honeycomb to use in my cake but store-bought honeycomb can be used as well, if you are fortunate enough to have a candy store nearby that makes it. It’s called many different names around the world: sea foam, angel food candy, sponge candy, honeycomb toffee, cinder toffee, puff candy, hokey pokey, fairy food and molasses puffs, just to name a few!
All I can tell you is that it is delicious and will pull your fillings out if you are not careful. Also, if you add it to a cake, it melts inside and makes that cake caramelly throughout. AND, when you decorate the outside of a cake with it, eventually it melts all over the cake and gives it another sweet sticky layer, in addition to the honey glaze. But that’s okay if you’ve made enough honeycomb crunch. Just add some more before you serve each time!
The Bundt cake batter was adapted from this recipe. Scroll on down to the bottom of this post to see all the other fabulously candilicious Bundts we have for you this month
For the Bundt cake:
1 1/4 cups or 295ml honey
1/2 cup or 115g butter
1/2 cup or 100g brown sugar
3 cups or 375g flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla extract
1/2 cup or 125g Greek-style plain yogurt
1/2 cup or 120ml milk
1/3 lb or 125g honeycomb crunch caramel candy, plus extra for decorating
For the honey glaze:
1/8 cup or 30ml honey
1/8 cup or 25g brown sugar
2 tablespoons butter
Pinch sea salt flakes
1 teaspoon vanilla
Preheat the oven to 325°F or about 165°C and prepare your Bundt pan by greasing it liberally and then flouring the greased inside.
Separate your eggs and make sure the whites are in a clean, grease-free mixing bowl that gives you plenty of room to beat them with a hand mixer or whisk.
Sift the flour with other dry ingredients and set aside.
Measure your honeycomb candy and break it into small pieces with your handy hammer. Set aside.
Cream the butter and sugar together in a stand mixer or with a hand mixer.
Scrape down the sides of the bowl and add in the egg yolks. Beat until the batter is fluffy.
Pour in the honey and beat again.
Scrape down the sides of the mixing bowl and add the dry ingredients to the egg yolk mixture and gently blend.
Beat the separated egg whites until stiff, then gently fold them into the batter, along with the pieces of candy.
Cool on a wire rack. After about 10 minutes, turn the cake out of the pan. I had a few pieces that stuck because of the candy inside and I had to force myself to extract them and place them back on the cake because they were deliciously sticky looking and I just wanted to eat them. As you can see, it’s not the most beautiful cake, unless you are a fan of caramel, but the glaze and extra candy will take care of the imperfections.
Once the cake is completely cool, combine the honey glaze ingredients in a small pot and cook slowly, stirring the whole time, just until all the sugar has dissolved.
Who's in the mood for some candy and 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: Candy 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. For candy inspiration, check out all of our announcement posts above!