Simple Way to Prepare Speedy Candied Chestnut Pound Cake

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, candied chestnut pound cake. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Candied Chestnut Pound Cake is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Candied Chestnut Pound Cake is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. You can have candied chestnut pound cake using 9 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make Candied Chestnut Pound Cake:

1. Prepare 100 grams ●Cake flour
2. Take 20 grams ●Almond flour
3. Prepare 3 grams ●Baking powder
4. Prepare 100 grams Unsalted butter
5. Prepare 80 grams Soft light brown sugar
6. Make ready 2 Eggs
7. Take 200 grams Chestnuts simmered in inner skins
8. Take 2 tbsp Syrup from chestnuts simmered in inner skins
9. Take 1 tbsp Rum liquor

Instructions to make Candied Chestnut Pound Cake:

1. Coat the cake pan with butter or oil (not listed in the ingredients) and sprinkle some cake flour on. Bring the eggs and butter to room temperature. Mix all ● ingredients together and sift it. Preheat oven to 170℃.
2. Cut half of the chestnuts simmered in their inner skins into small pieces. Cut the rest of the chestnuts into half to be big pieces.
3. Put butter in a bowl and add soft light brown sugar in 2 portions. Mix until it becomes white and fluffy.
4. Add beaten egg in 3 to 4 potions and mix well each time you add it. It easily becomes separated so be careful ! I recommend using a hand mixer.
5. Add the 1/3 of the sifted flour and mix. Then add the syrup from chestnuts simmered in inner skins, rum liquor and continue mixing.
6. Add half of the remaining flour and mix with a rubber spatula roughly. Then add the rest of the flour too and mix roughly like you are cutting it.
7. When the flouriness decreases, then stop mixing. Add the chestnuts cut into small sizes and mix roughly lightly.
8. Pour 1/3 of the dough in the cake pan and line half of the bigger size cut chestnuts. Further pour half of the dough in the cake pan and line the rest of the chestnuts on. Then pour the rest of the dough in.
9. Even out the surface of the dough and make the middle part sink a little. Bake for 40 to 45 minutes in an oven preheated to 170°F.
10. It would be done when you poke a skewer to the cake and there is nothing on the skewer. Drop the pound cake pan (with the cake still in it ) from about 30 cm height to release the steam. Leave it until it is cool.
11. Take the cake out of the cake pan and wrap it tightly with a cellophane wrap. Let it sit for one night. This increases the moist texture. If you let it sit for 2 nights, it will be more moist.
12. There are lots of small sized cut chestnuts and big sized cut chestnuts in the cake It is irresistibly delicious.

So that’s going to wrap this up with this special food candied chestnut pound cake recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!