Some M&M around the world uses the red Carmine dye, aka E120, which is derived from a type of insect and is not halal to consume. As we are blessed enough to live in an Islamic State, out red M&Ms are dyed with beetroot red E162, which is totally halal.Having used M&Ms previously in two different cookie recipes (oat and regular), it was time for a cake. Pound cake is delicious partly because it has so much butter. This pound cake uses both butter and full fat cream cheese to result in an extra-unctuous cake. You can use a large bundt tin or a mini bundt pan, and baking times are outlined in the recipe.
1 1/2 cups butter, softened
1 cup (220g) cream cheese, softened
2 1/2 cups sugar
1 Tbsp vanilla
1 tsp almond extract
6 eggs, room temperature
2 1/2 cups flour
1/2 cup cornflour
1/2 tsp baking powder
1/2 tsp salt
1 cup M&Ms
1/2 cup chocolate chips
Preheat the oven to 325F. Grease and flour your pan/s–you can use 1 10-inch/12 cup bundt pan or you can use 1 9-inch/10 cup bundt pan plus some mini loafs or bundtlettes. Set aside.
Whisk together the flour, cornflour, baking powder and salt. Set aside.
Cream together the butter and cream cheese until well combined, about 2-3 minutes.
Add the sugar in 3 additions, creaming the whole time.
Cream for a final 3 minutes on medium high speed, until light and fluffy. Be sure to keep scraping down the sides and bottom of the bowl as needed.
Beat in the vanilla and almond extract if using.
Crack the eggs into a medium bowl and lightly whisk them.
With the mixer on the lowest speed, add the flour and the eggs alternately, beginning and ending with the flour, in 4 and 3 additions, respectively.
Scrape the sides and bottom of the bowl as needed. Do not over-mix.
Fold the M&Ms and chocolate chips into the batter.
Scrape the batter into the prepared pan(s).
Bake at 325 F for 70-75 minutes (for a 12 cup pan), 60-70 minutes (for a 10 cup pan) or around 30 minutes or longer, depending on the pan size, for small pans, or until a toothpick inserted in the center comes out clean (or smeared with melted chocolate). You will also see the edges of the cake pulling away from the sides of the pan.
Let cake cool in pan for 15 minutes (5 minutes for small pan), before turning out onto a cooling rack. Let cool completely before sprinkling with powdered sugar (if desired) and slicing.