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

  • 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
  • 12 cup tube pan
  • Wire rack
  • Large bowl
  • Sifter
  • Stand mixer with paddle attachment
  1. Preheat your oven to 325 with a rack in the bottom third of the oven.
  2. Lubricate the tube pan with your lubricant of choice. I used cooking spray.
  3. Sift the flours, baking powder, baking soda and salt together into the large bowl. Repeat twice.
  4. Combine the rum and buttermilk.
  5. In the bowl of the stand mixer, beat the butter a few seconds until creamy.
  6. Add the sugar in a steady stream on medium speed until light and fluffy.
  7. Beating constantly, dribble the eggs into the butter mixture. It should take 2 - 3 minutes to add them all.
  8. Stop the mixer and add 1/3 of the flour mixture. Beat until incorporated.
  9. Stop the mixer. Add 1/2 the rum-buttermilk mixture. Beat until incorporated.
  10. Repeat steps 8 and 9.
  11. Repeat step 8 again.
  12. Pour into the tube pan and bake 40 - 45 minutes, or until the cake tester comes out clean.
  13. Cool the cake in the pan on the wire rack 10 minutes.
  14. 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.
  15. Enjoy! According to Medrich, the cake will keep a few days at room temperature if tightly wrapped. It will also freeze for three months.


From Fearless Kitchen

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