bottom of the cake.  In a small bowl, combine the remaining 2 1/2 cups flour, baking powder and salt.  Add the dry ingredients and the milk alternately to the creamed mixture, mixing to combine between each addition (3 flour additions, 2 milk).  At the end, fold in the floured candies by hand. Scrape the batter into a well buttered and floured (really, look at his mess... but when it comes to Bundt cakes where I can't use parchment paper to line, I don't screw around) Bundt pan and bake in a preheated 350 degree oven (325 convection) for approximately 75 minutes or it tests done with long toothpick... or until it looks like this... Allow the cake to cool for 10 minutes in the pan and then cross your fingers, pray to whomever or whatever you pray to and flip it over on a cooling rack to cool completely.  Hearing a Bundt quickly release from the pan and plop onto the cooling rack has to be one of the best sounds on Earth. I decided to sell the cake in quarters (admittedly, one a teeny tiny bit smaller so I could sample... I had to make sure it was edible), so once it was cool I cut it up and wrapped the quarters in plastic wrap. Then I bundled them up in some clear cellophane and tied them with ribbon and a tag.  Making any holiday loaf (but especially this one) and doing them up this way is a great