Recipe: Sweet Almond Candy Corn Cake

Make this pound cake from Mickey's Not-So-Scary Halloween Party!

The holiday parties at Walt Disney World offer exclusive merch and of course, treats. This sweet almond corn cake is available at Pecos Bill Tall Tale Inn & Cafe in Magic Kingdom during Mickey's Not-So-Scary Halloween Party and will definitely give you pumpkin to talk about!

Note: While the WDW version was made in a corn mold, we found the shape to be... less than ideal for our young wayfinders. So we decided to use a bundt pan instead.

Sweet Almond Corn Cake

Inspired by: Disney Parks

Recipe by: Southern Bite

Yields 1 1/2 cakes in a standard bundt pan

Ingredients:

Cake

• 1 1/2 cups unsalted butter, room temperature

• 3 cups sugar

• 3 cups all-purpose flour

• 1/2 teaspoon baking powder

• 1 teaspoon salt

• 5 large eggs, room temperature

• 1/2 cup milk

• 2 teaspoons vanilla extract

• 3 teaspoons almond extract

Glaze

• 1 cup powdered sugar

• 1/2 teaspoon almond extract

• 1 tablespoon milk

Instructions:

1. Preheat the oven to 350°F and grease and flour a 10- to 12-cup bundt pan. Set aside.

2. Use a mixer to cream the butter and sugar together for about 5 minutes.

3. In a large bowl, whisk the flour, baking powder, and salt together.

4. Add the eggs to the butter mixture, one at a time, and mix well after each addition. Scrape down the sides of the bowl and mix again.

5. Add the dry ingredients and the milk to the mixture, alternately. Mix well after each addition.

6. Add the vanilla and almond extracts. Mix to combine.

7. Pour the mixture evenly into the prepared pan. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center of the cake comes out clean.

8. Let the cake cool in the pan for about 10 minutes, then place a plate or platter over the pan and invert to turn the cake out onto the plate.

9. Allow the cake to cool completely.

10. To make the glaze, whisk the powdered sugar, almond extract, and milk together in a small bowl.

11. Drizzle over the cooled pound cake and sprinkle your festive topping or almonds on top.

Takeaway:

I. Love. Almond. So I was in HEAVEN while this cake was baking. The reason I chose a pound cake recipe is that I wanted it to be sturdy enough for the corn mold. However, it is a little on the dryer side as is typical for a pound cake.

We love frosting in my house, so I would recommend adding buttercream instead of glaze to give it some more creaminess. But this is definitely a recipe I would make again and customize for different times of the year. I'd love to try using a lemon frosting in the summer.