Chestnut Pound Cake

Name: Chestnut Pound Cake
Yield: Standard Loaf Tin
Cuisine: British
Ingredients: 150 g peeled Roasted Chestnuts *coarsely chopped; 1-2 tablespoons Rum; 125 g Butter *cut into small pieces, softened at room temperature; 1/4 cup Caster Sugar; 1/2 cup Sweetened Chestnut Cream (Paste); 1 teaspoon Vanilla Extract; 3 Eggs *about 125g, must be at room temperature; 125 g Self-Raising Flour; *Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Eggs and Self-Raising Flour

Hiroko Liston @hirokoliston

Melbourne, Australia

I added Sweetened Chestnut Cream and also coarsely chopped Roasted Chestnuts to my Pound Cake batter. You definitely need Rum for this cake. This is a divine cake for chestnut lovers like me.

Hiroko Liston @hirokoliston

Melbourne, Australia

I added Sweetened Chestnut Cream and also coarsely chopped Roasted Chestnuts to my Pound Cake batter. You definitely need Rum for this cake. This is a divine cake for chestnut lovers like me.

Saved

Ingredients

Standard Loaf Tin

150 gpeeled Roasted Chestnuts *coarsely chopped
1-2 tablespoonsRum
125 gButter *cut into small pieces, softened at room temperature
1/4 cupCaster Sugar
1/2 cupSweetened Chestnut Cream (Paste)
1 teaspoonVanilla Extract
3Eggs *about 125g, must be at room temperature
125 gSelf-Raising Flour
*Note: If you use large Eggs, 3 Eggs weigh about 150g. Then you can use 150g each Butter, Eggs and Self-Raising Flour

Saved

Steps

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, Sweetened Chestnut Paste and Vanilla, 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

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: Spread the middle part thinner and the edges thicker, so that you will have a nice centre crack.
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.