"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cake, Miss Hilda's Popcorn Recipe

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This recipe for Cake, Miss Hilda's Popcorn, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pierre LaMontagne
Added: Tuesday, February 15, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons + 1/4 cup vegetable oil
2 cups M&M candies (plain or peanut)
12 cups popped popcorn > > > > > >
(plain, unsalted and unbuttered)
1 cup lightly salted cocktail peanuts
1 stick unsalted butter
1 pound marshmallows

Directions:
Directions:
Grease a large tube or bundt cake pan with 2 teaspoons of the oil, and set aside.
In a large bowl, mix the popcorn with the M&M candies and the peanuts.
In a small saucepan, melt the butter; add the remaining 1/4 cup of oil, and marshmallows over medium-low heat, stirring occasionally. When melted, pour over the popcorn mixture, and stir to combine.
Pour this into the prepared cake pan, pressing down to fit.
Cover it with aluminum foil to keep it moist and let it rest until firm, 3-4 hours.
To serve, invert the cake pan onto a large cake plate or platter. Shake it gently to release the cake.
Serve at room temperature.

Number Of Servings:
Number Of Servings:
12 to 16
Preparation Time:
Preparation Time:
Prep: 5 min Cook: 5 min Inactive Prep: 3 min

 

 

 

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