2 c. coarsely chopped leftover Easter candy
2 3/4 c. sifted flour
1/2 tsp. salt
1 tsp. baking soda
1 tsp. vanilla
8 oz. unsalted butter
1 1/2 c. sugar
3 lg. eggs
1/4 tsp. almond extract
1 c. sour cream
Optional: Confectioners' sugar

Such as: Chocolate eggs, marshmallow chicks, chocolate bunnies, candy eggs, jellies.

Preheat oven to 350 degrees.

Butter a tube or bundt pan (10 to 12 cup capacity) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together the flour, salt and baking soda and set aside.

In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a time, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as necessary.

Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Pour this mixture into pan over plain batter.

Bake 1 hour or until tests done. Cool 15 minutes. Cover pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.

NOTE: This is a great way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, etc.