Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, easy chestnut pound cake for autumn. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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. Cakes made in mini spring form pans will be ready sooner than a cake baked in a single loaf pan.

Easy Chestnut Pound Cake for Autumn is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Easy Chestnut Pound Cake for Autumn is something that I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few ingredients. You can have 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. Take 200 grams Pancake mix
2. Prepare 2 Egg ( M to L )
3. Make ready 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 )

It's an easy pound cake loaf made Chestnut Chocolate Spread (also would pair for a hostess gift). Zebra Buttermilk Pound Cake- I'm not sure if I love this cake more for how cool it looks, or, for how delicious it tastes! To Try Tuesday - Poppy Seed Pound Cake For Monet. Sometimes we get a reminder of how fragile life is and realize that we should never miss the opportunity to tell someone.

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.

Take a fruity sponge cake to the next level with this fabulous blackberry baba. It makes the perfect centerpiece dessert for any dinner table. Plums, chocolate and hazelnut - this is a cake that really celebrates the season. Enjoy a slice with your mid-morning coffee or serve it warm for dessert. Use apples, pears, quince and more to make our seasonal cakes for cosy autumn afternoons, then get planning for winter and beyond.

So that is going to wrap it up with this exceptional food easy chestnut pound cake for autumn recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!