Chestnut Pound Cake. Chestnut flour brings a subtle, nutty, sweetness to this cake recipe. It's a sophisticated, light flavor, perfect for dessert or a tea-time snack. The Best Chestnut Cake Recipes on Yummly Chocolate Chestnut Cake, Chestnut Cake, Rustic Chestnut Cake. See how to make pound cake from scratch the easy way.

Simple to make in no time at all! Soak chestnuts in hot water for an hour. Remove shell and dark skin (with knife). You can cook Chestnut Pound Cake using 8 ingredients and 7 steps. Here is how you cook it.

Ingredients of Chestnut Pound Cake

It's 150 g of peeled Roasted Chestnuts *coarsely chopped.
You need 1-2 tablespoons of Rum.
It's 125 g of Butter *cut into small pieces, softened at room temperature.
You need 1/4 cup of Caster Sugar.
It's 1/2 cup of Sweetened Chestnut Cream (Paste).
It's 3 of Eggs *about 125g, must be at room temperature.
You need 125 g of Self-Raising Flour.
You need 1 teaspoon of Vanilla Extract.

To make pound cake : Separate the yolks from the eggs and save both. Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing. Water chestnut known as 马蹄 in Chinese, is a popular fruit, which has a unique sweetness and Traditionally, housewives mainly make Chinese water chestnut cake to celebrate Chinese New Year.

Chestnut Pound Cake step by step

Place coarsely chopped Roasted Chestnuts in a small bowl, sprinkle Rum over, and set aside..
Preheat oven to 170°C. Grease a loaf tin and line the base and sides with baking paper..
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..
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..
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..
Spoon the mixture into the loaf tin and smooth the surface. *Note: I spread the middle part thinner and the edges thicker..
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..

Does anyone have a recipe for Hazelnut pound cake that uses Hazelnut Puree instead of Hazelnut flour? I had a recipe I used years ago, but just can't find. Traditional Pound Cake is made with equal parts butter, sugar, eggs, and flour. Why do they call it pound cake? Pound cake gets its name from the weight of each of the ingredients needed.