"Spicy, sweet and a pleasure to serve up."

apple cider cake

Special equipment:

1. Combine the flour, baking powder, cinnamon, ginger, baking soda and salt, and set aside.
2. In a separate bowl, cream the butter with both sugars. Add the eggs, one at a time, and stir in the pumpkin puree. The mixture will be loose and wet.
3. Using a low speed mixer, add the flour mixture, one third at a time, blending well after each addition. Stir in the apple cider until smooth.
4. Spoon half of the batter into a greased and floured bundt pan. Make a layer with 1 cup of the MILKY WAY® Bars. Cover it with the remaining batter.
5. Bake in a preheated, 350°F oven for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a wire rack, and let cool completely.
6. 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.
7. To make the drizzle, heat 1/2 cup of remaining MILKY WAY® Bars with condensed milk in microwave for about 20-30 seconds. Drizzle the sauce over the top of the cooled cake. Decorate the top with 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.