18 cm Pound Cake (with Candied Chestnuts)
I made a cake for adults using candied chestnuts and brandy. If you don't like alcohol or have small children, the cake can be made without it.
※ I made a cut in the top of the cake halfway through baking, but you don't have to do this.
※ If you don't have brandy, or you just don't like it, the cake is fine without it!
※ I found candied chestnuts I used in this recipe at a 100 yen shop! Just FYI!
※ If you wrap the cake in plastic wrap and leave it to rest for half to a whole day before eating it, it will be even more delicious! For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Rika&chako
18 cm Pound Cake (with Candied Chestnuts)
I made a cake for adults using candied chestnuts and brandy. If you don't like alcohol or have small children, the cake can be made without it.
※ I made a cut in the top of the cake halfway through baking, but you don't have to do this.
※ If you don't have brandy, or you just don't like it, the cake is fine without it!
※ I found candied chestnuts I used in this recipe at a 100 yen shop! Just FYI!
※ If you wrap the cake in plastic wrap and leave it to rest for half to a whole day before eating it, it will be even more delicious! For loaf pan: 18 x 8 x 6 cm [7 x 3 1/4 x 2 1/4 in]. Recipe by Rika&chako
Cooking Instructions
- 1
Line the pound cake mold with kitchen parchment paper. If you don't have the paper, butter and flour the mold with about 2 teaspoons of butter and 2 teaspoons of cake flour (not listed).
- 2
Drain the syrup from the candied chestnuts. I didn't save some for decorating this time, but just mixed everything into the batter.
- 3
Roughly mash the chestnuts with a fork. Add the ☆ brandy and mix together. If you don't have brandy you can omit.
- 4
Beat the eggs. Sift the ★ ingredients together.
- 5
Mix sugar and softened butter together (bring butter to room temperature before you start. If you are short on time, you can soften in the microwave).
- 6
When the sugar and butter are well combined, add the beaten eggs little by little while mixing. Make sure everything is well blended.
- 7
Preheat the oven to 180C/350F. Add the chestnuts from Step 3 and the sifted ★ ingredients to the sugar-butter-egg mixture from Step 6 using a spatula until it's no longer floury.
- 8
Pour the batter from Step 7 into the lined or buttered pound cake mold as evenly as possible. Bake in the preheated oven.
- 9
After about 15-20 minutes, take the cake out from the oven and run a knife through the middle lengthwise. Leave about a 3 cm gap on either side, and make the cut about 1 cm deep.
- 10
Once you've made the cut, return the cake to the oven. The mold is hot, so use oven mittens so you don't burn yourself. (The cake bakes for a total of about 45 minutes.)
- 11
While the cake is baking, mix the ▲ ingredients together.
- 12
The cake is done baking. Baking time will vary depending on your oven, so use the time as reference. If you stick a skewer into the middle of the cake and nothing is sticking when you pull it out, it's done.
- 13
Brush the top of the cake with the ▲ syrup while it's still hot, and decorate with sliced almonds if you have them. When the cake has cooled down enough to a handling temperature, take it out of the mold and leave it to cool on a rack.
- 14
Once cooled, slice the cake into your preferred thickness and enjoy! Done!
- 15
The whole cake is 1,756 calories, with 2.6 grams of sodium.
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