Chestnut Pound Cake
Moist, fluffy and delicious!
20 minutes+
213kcal
0.0g
- Nutrition facts are for one serving.
- Makes one 8 cm x 1 5cm (3 in. x 6 in.) pound cake.
※Cooking time does not include time required for baking.
※Sodium 0 g indicates sodium content less than 40 mg. - Time to cool is not included in the cooking time.
Ingredients(Servings: 8)
Directions
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Grease the pound cake pan with butter (extra) and lightly coat with flour (extra).
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Mix together and sift ingredients from (A) into a bowl.
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Cut the candied chestnuts into 5 - 6 mm (0.2 inch) chunks.
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In a bowl, whip the butter until soft. Add in the sugar and continue whipping until the mixture is creamy.
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Beat then add in the eggs to (4) and mix until smooth. Add in the soy sauce as well.
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Using a rubber spatula, stir in the cake mix from (2). Gently combine (3) into the mixture.
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Pour the cake mix into the cake pan from (1), bake for 40 - 45 minutes at 170℃ (340°F). Remove from the oven and allow to cool. Slice up and savor.
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