I love this time of year. Brings back to the old days when I would help my dad roast chestnuts and eat them. So this recipe is near and dear to my heart.
Chestnut Pound Cake
Ingredients
- 1/3 cup brown sugar
- 7 TBS butter room temperature
- 2 eggs separated
- 1/4 cup sugar
- salt
- 1/2 cup cake flour
- 1/2 tsp baking powder
- 1/2 cup roasted chestnuts chopped
Instructions
- Preheat oven to 350 degrees. Spray a loaf pan with cooking spray. You can place parchment paper into the pan also to easily pull cake out.
- Sift flour and baking powder; set aside.
- Using a hand mixer, beat butter and brown sugar until fluffy. Add egg yolks one at a time and beat for an additional 1 minute.
- In a different bowl, beat egg whites until foamy. Slowly add sugar and a pinch of salt until stiff peaks are formed.
- Slowly add & fold in half of the egg whites into the butter and egg mixture. Then add half of the flour mixture and fold in carefully. Continue with the other half of egg whites then the remaining flour mixture making sure to fold in carefully.
- Fold in chestnuts.
- pour batter into the prepared baking pan and bake for 15 minutes, then turn heat to 325 degrees and bake for an additional 30-40 minutes. Insert a toothpick into center of cake, it should come out clean.
- Cool for 5 minutes and remove from pan.
- Serve and Enjoy.