Recipe of Ultimate 18 cm Pound Cake (with Candied Chestnuts)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, 18 cm pound cake (with candied chestnuts). It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

18 cm Pound Cake (with Candied Chestnuts) is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. 18 cm Pound Cake (with Candied Chestnuts) is something that I’ve loved my entire life.

A delicious and fluffy pound cake that is bursting with fresh blueberry goodness and made even better with lemon glaze. A summery mango pound cake topped with refreshing sweet diced mangoes and powdered sugar. Tastes so good, so heavenly, yet easy and simple to make. Remove the chestnuts one at a time with a slotted spoon, peeling off the thin skin that covers the nuts, while being careful not to damage the nuts themselves In addition to simply placing on a platter, you an also serve the candied chestnuts in small cups with a little of the syrup spooned over them.

To begin with this particular recipe, we must prepare a few components. You can have 18 cm pound cake (with candied chestnuts) using 10 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make 18 cm Pound Cake (with Candied Chestnuts):

1. Take 80 grams ☆Candied chestnuts
2. Prepare 1 to 2 tablespoons ☆Brandy (optional)
3. Get 80 grams Butter
4. Prepare 70 grams Sugar (or dark brown sugar)
5. Get 110 grams ★Cake flour
6. Make ready 1 tsp ★Baking powder
7. Take 2 Eggs (large)
8. Prepare 1 tbsp ▲Brandy
9. Prepare 2 tbsp ▲Chestnut syrup (or water if you don't have any)
10. Make ready 1 Sliced almonds (optional)

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Instructions to make 18 cm Pound Cake (with Candied Chestnuts):

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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