recipes:dessert:cakes:chestnut_pound_cake
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
recipes/dessert/cakes/chestnut_pound_cake.txt · Last modified: 2017/12/19 19:42 by admin