Chestnut Pound Cake (serves 16; approx. $0.41/serving)

==Ingredients==

  * 9 ounces all-purpose flour
  * 4.5 ounces chestnut flour
  * 1/2 teaspoon baking powder
  * 1/2 teaspoon baking soda
  * 1/2 teaspoon salt
  * 4 eggs, room temperature
  * 1/2 pound unsalted butter, softened
  * 2 cups sugar
  * 2/3 cup buttermilk at room temperature
  * 1/3 cup dark rum

==Equipment:==

      * 12 cup tube pan
      * Wire rack
      * Large bowl
      * Sifter
      * Stand mixer with paddle attachment

==Method==

  - Preheat your oven to 325 with a rack in the bottom third of the oven.
  - Lubricate the tube pan with your lubricant of choice.  I used cooking spray.
  - Sift the flours, baking powder, baking soda and salt together into the large bowl.  Repeat twice. 
  - Combine the rum and buttermilk.
  - In the bowl of the stand mixer, beat the butter a few seconds until creamy.
  - Add the sugar in a steady stream on medium speed  until light and fluffy. 
  - Beating constantly, dribble the eggs into the butter mixture.  It should take 2 - 3 minutes to add them all.
  - Stop the mixer and add 1/3 of the flour mixture.  Beat until incorporated.
  - Stop the mixer.  Add 1/2 the rum-buttermilk mixture.  Beat until incorporated. 
  - Repeat steps 8 and 9. 
  - Repeat step 8 again.
  - Pour into the tube pan and bake 40 - 45 minutes, or until the cake tester comes out clean. 
  - Cool the cake in the pan on the wire rack 10 minutes.
  - Slide a thin knife or wooden skewer around the tube and around the outside of the cake.  Invert the pan onto the rack.  Remove the pan, turn the cake right-side up, and cool completely. 
  - Enjoy!  According to Medrich, the cake will keep a few days at room temperature if tightly wrapped.  It will also freeze for three months. 

====Notes====
From Fearless Kitchen