Recipe of Award-winning Easy Chestnut Pound Cake for Autumn

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, easy chestnut pound cake for autumn. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Japanese Pound Cake with chestnut and matcha! Such a Japanese flavor which is great for souvenir! Please try making this pound cake full of autumn flavor!* Chestnut flour brings a subtle, nutty, sweetness to this cake recipe. It's a sophisticated, light flavor, perfect for dessert or a tea-time snack.

Easy Chestnut Pound Cake for Autumn is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Easy Chestnut Pound Cake for Autumn is something that I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook easy chestnut pound cake for autumn using 5 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Easy Chestnut Pound Cake for Autumn:

1. Prepare 200 grams Pancake mix
2. Prepare 2 Egg ( M to L )
3. Prepare 80 grams Margarine ( or butter )
4. Get 60 grams Granulated sugar
5. Get 30 Chestnuts ( simmered in inner skins, candied chestnuts or peeled sweet chestnuts )

Served straight from the oven, it's perfect with custard. Combine the holy trinity of chocolate, coffee and hazelnut for a blissfully indulgent cake. It makes the perfect centrepiece dessert at a family dinner. Buttery pound cake with a caramel drizzle, sweeeeet!

Instructions to make Easy Chestnut Pound Cake for Autumn:

1. I will use this pancake mix which is a good offer. 200 g × 4 packages are inside.
2. Bring the margarine to room temperature. Add granulated sugar to it and mix. At this time of the year, I heated up the margarine in a microwave for about 30 seconds to make the margarine soft.
3. Add beaten egg to it, in 3 little batches , and mix well everytime you add the egg.
4. Change the whisk into a rubber spatula. Add the pancake mix and mix well.
5. Add syrup from chestnuts simmered in inner skins or candied chestnuts if you have some and mix well.
6. Spread the dough flatly on the bottom of the pound cake pan. This is a 100 yen shop pound cake pan. ( I think it is made of stainless steel ). Even if you get 2, it is 200 yen.
7. Line the chestnuts simmered in inner skins. I line them tightly without space beside one another. For 1 pound cake pan, 15 chestnuts fit.
8. Cover the chestnut with the dough and tap the cake pan lightly to eliminate air pockets.
9. Bake for about 50 to 55 minutes in a 180°F preheated oven. Take it out of the oven once after 15 minutes and make a cut in the middle.
10. It will have a nice brown color when you bake it for about 30 minutes but it will burn if you bake it longer. So I took it out once and covered it with an aluminium foil.
11. Poke a skewer in to check if it is ready. Two pound cake pans were ready in 55 minutes.
12. Here is how it looks like when it is cut. I put the whole chestnuts without cutting but you can also cut them into small pieces and add it.

It makes the perfect centrepiece dessert at a family dinner. Buttery pound cake with a caramel drizzle, sweeeeet! This is THE recipe for your favorite person with a sweet tooth. Blueberry Sour Cream Pound Cake Recipe ~ This Easy Dessert Is Perfectly Moist and Soft! Easy Cream Cheese Pound Cake (doctored.

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