Candied Chestnut Poundcake

Name: Candied Chestnut Poundcake
Yield: 1 serving
Cuisine: American
Ingredients: 70 grams Butter; 60 grams Sugar; 2 tbsp Syrup from candied chestnuts; 2 Eggs; 100 grams Flour; 2 grams Baking powder; 10 Candied chestnuts; 1 for glazing Syrup from candied chestnuts

cookpad.japan @cookpad_jp

I wanted to use up the syrup from my candied chestnuts.

Be careful not to over mix the batter before adding the flour.
A crack along the top of the cake is a sign of a successful bake!
While it's ready to serve as soon as it cools to the touch, letting it rest for a day will make it even moister. Recipe by Minatsusan

I wanted to use up the syrup from my candied chestnuts.

cookpad.japan @cookpad_jp

I wanted to use up the syrup from my candied chestnuts.

Saved

Ingredients

1 serving

70 gramsButter
60 gramsSugar
2 tbspSyrup from candied chestnuts
2Eggs
100 gramsFlour
2 gramsBaking powder
10Candied chestnuts
1for glazing Syrup from candied chestnuts

Saved

Steps

1

To prep the ingredients, bring the butter and eggs to room temperature, sift together the flour and baking powder, and chop the chestnuts into small pieces.
2

Whip butter to cream-like consistency. Add sugar and mix until it's well blended.
3

Add syrup from the candied chestnuts and mix.
4

Beat an egg in a separate bowl, then mix into the batter, a little at a time.
5

Add dry ingredients and fold in using a rubber spatula.
6

Add the chestnuts, briskly stir, then pour into a poundcake mold.
7

Bake for 30 to 40 minutes in a preheated oven set to 340F/170C. It's ready when a toothpick inserted into the middle comes out clean.
8

Brush on syrup for glazing while it's still hot.