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Chestnut Pound Cake
Chestnut Pound Cake

Before you jump to Chestnut Pound Cake recipe, you may want to read this short interesting healthy tips about Healthy Power Treats.

Healthy eating helps bring about a feeling of well being. Increasing our daily allowance of sensible foods while decreasing the intake of unhealthy ones contributes to a more balanced feeling. A salad tends to make us feel much better than a piece of pizza (physically anyway). This can be a problem, nonetheless, when it comes to eating between meals. You can spend several hours at the supermarket searching for the perfect snack foods to make you feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack.

Foods made from whole grains are fantastic for a quick snack. A mid-morning snack of whole grain bread together with some protein will sustain you until it’s time for the afternoon meal. Chips and crackers made from whole grains can be excellent for quick snacks to eat on the go. Deciding on whole grain snacks is always much better than eating the processed grains we commonly come across in our grocery stores.

A large assortment of easy health snacks is easily accessible. Being healthier doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to chestnut pound cake recipe. You can cook chestnut pound cake using 8 ingredients and 7 steps. Here is how you achieve that.

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

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