A Message from Ruth at Antiques And Teacups

Welcome to the blog of Antiques And Teacups! Let's share a cup of tea and talk about the things we love...like teacups, antiques, collectibles, visiting England, antiquing and learning about victoriana and quirky gadgets. Fun!

Thursday, October 31, 2019

Happy Vintage Halloween 2019! Leftover Candy Cake Reminder

Happy Hallowe'en...or All Hallow's Eve to you...the day before All Saints Day. Here are some vintage postcards...such fun!

These are some of my antique and vintage postcards and some from open source postcard archives....
and even a tea themed one! 

and the candy corn is here...but the bowl is slightly emptier....

This is my favorite graphic for today...with a tea theme!

And favorite costumes...

And fun pumpkins!

There will probably be left overs hanging around after October 31st, so I wanted to share again a great recipe I found on MyRecipes.com a couple of years ago with an ingredient of the lovely looking cake being leftover mini candy bars. I made one last year for a neighbor's birthday on Nov. 3rd, but never got any photos ...sigh

Leftover Candy Cake


  • Cake:
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups finely chopped chocolate candies such as Snickers, Almond Joy or Reese's peanut butter cups
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • large eggs, separated, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups whole milk, at room temperature
  • 1/4 teaspoon cream of tartar
  • Icing:
  • 4 1/2 ounces bittersweet chocolate, chopped
  • 1/2 cup heavy cream
  • Preparation

    • 1. Make cake: Preheat oven to 350°F. Butter and flour a 10-cup nonstick Bundt pan. Sift 3 cups flour, baking powder and salt into a bowl. In a separate bowl, toss candies with remaining 1/2 cup flour.
    • 2. Using an electric mixer on medium-high speed, beat butter and sugar until light, 3 minutes. Add yolks one at a time. Beat in vanilla. Beat in 1/3 of flour mixture, followed by 1/2 of milk. Repeat, ending with flour mixture. Do not overmix.
    • 3. In a clean, dry bowl using dry beaters, beat egg whites and cream of tartar until stiff peaks form. Stir candies and 1/3 of egg whites into batter. Fold in remaining whites. Spoon batter into Bundt pan. Bake until a toothpick inserted into center comes out clean, 50 to 60 minutes. Let cool on a wire rack for 10 minutes, then unmold cake.
    • 4. Make icing: Place chocolate in a bowl. Warm cream in a pan over medium heat until just boiling. Pour over chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly. Pour icing over cake, allowing excess to drip over sides.
Things are exciting here, as our out-of-state daughter and husband put in an offer on property here yesterday!
Now to see if it's accepted!!!!
Happy Halloween from Antiques And Teacups... with a Shelley Wileman, of course!

Oh... and don't forget to change the clocks to Fall Back this Saturday night into November 3rd!!!!


  1. The postcards are adorable! And that cake recipe looks yummy!

  2. Awesome cards and stunning vignettes!Thanks for the delicious recipe.Hugs!


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