Recipe for cooking chestnut pound cake

Recipes Made with other Beverages :: Cakes Made with Liqueurs

Chestnut Pound Cake

This Pound Cake flavored with canned chestnut puree is oven-ready in five mins..

Butter, for buttering pan
2 1/2 c. flour
2 Tbsp. ground almonds
1 c. sugar
3/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1/2 c. vegetable oil
1 (17 ounce) can sweetened chestnut puree
1/2 tsp. almond extract or flavoring
1/2 c. brandy

Preheat oven to 350 degrees F. Butter an 8-in. springform pan.

In a lrg. bowl, stir together flour, almonds, sugar, baking soda and salt. Add eggs and oil and beat well. Add chestnut puree and almond extract or flavoring; beat until blended. Pour batter into pan and bake until tester inserted in center comes out clean (about 1 1/4 hours).

Remove cake from oven and slowly pour 1/2 c. brandy over top. Cool in pan 45 mins., then carefully release sides of springform pan. Cake will be very moist. Cool completely, then wrap in plastic film and store at room temperature for up to 2 days or freeze for up to 2 months.

To serve, slice and overlap slices on a platter.

Makes approximately one 8-in. round cake. Serves 10.

Per serving: 421 calories; 14.1 g fat (2 g saturated fat; 30 percent calories from fat); 60.1 g carbohydrates; 64 mg cholesterol; 169 mg sodium; 6.3 g protein; 2.4 g fiber