Chestnut Pound Cake
Chestnut Pound Cake

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, chestnut pound cake. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! Cakes made in mini spring form pans will be ready sooner than a cake baked in a single loaf pan. The cakes are done when the edges turn golden brown and a toothpick in the center comes out clean.

Chestnut Pound Cake is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are fine and they look fantastic. Chestnut Pound Cake is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can have chestnut pound cake using 8 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chestnut Pound Cake:
  1. Prepare 150 g peeled Roasted Chestnuts *coarsely chopped
  2. Take 1-2 tablespoons Rum
  3. Get 125 g Butter *cut into small pieces, softened at room temperature
  4. Take 1/4 cup Caster Sugar
  5. Take 1/2 cup Sweetened Chestnut Cream (Paste)
  6. Take 3 Eggs *about 125g, must be at room temperature
  7. Get 125 g Self-Raising Flour
  8. Get 1 teaspoon Vanilla Extract

Simply add Chestnuts to pound cake recipe. You can also soak chestnuts in rum if you like. Chestnut Pound Cake I mixed the Sweetened Chestnut Cream and also coarsely chopped Roasted Chestnuts in my Pound Cake batter. You definitely need Rum for this cake.

Steps to make Chestnut Pound Cake:
  1. Place coarsely chopped Roasted Chestnuts in a small bowl, sprinkle Rum over, and set aside.
  2. Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper.
  3. Beat the softened Butter in a mixing bowl with a whisk or an electric mixer until smooth. Add Sugar and Sweetened Chestnut Paste, and beat until creamy.
  4. Add Eggs, one at a time, beating well after each addition. If the Eggs are not warm enough, the mixture will curdle. If that happens, try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy.
  5. Add Vanilla Extract, and gently fold in Flour with a spatula or large metal spoon until just combined. Add Chestnuts and Rum, and combine evenly.
  6. Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker.
  7. Bake in preheated oven for 40 to 45 minutes or until cooked through. Stand the cake in the tin for 5 minutes as it is very soft, then turn onto a wire rack to cool.

Chestnut Pound Cake I mixed the Sweetened Chestnut Cream and also coarsely chopped Roasted Chestnuts in my Pound Cake batter. You definitely need Rum for this cake. This is a divine cake for chestnut lovers like me. Insert a toothpick into center of cake, it should come out clean. After a quick Google search, I found a recipe for Alice Medrich's Chestnut Pound Cake here.

So that’s going to wrap this up for this exceptional food chestnut pound cake recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!