18 cm Pound Cake (with Candied Chestnuts)

• 80 grams Candied chestnuts
• 1 to 2 tablespoons Brandy (optional)
• 80 grams Butter
• 70 grams Sugar (or dark brown sugar)
• 110 grams Cake flour
• 1 tsp Baking powder
• 2 Eggs (large)
• 1 tbsp Brandy
• 2 tbsp Chestnut syrup (or water if you don't have any)
• 1 Sliced almonds (optional)

1. Line the pound cake mold with kitchen parchment paper.
2. If you don't have the paper, butter and flour the mold with about 2 teaspoons of butter and 2 teaspoons of cake flour (not listed).
3. Drain the syrup from the candied chestnuts.
4. I didn't save some for decorating this time, but just mixed everything into the batter.
5. Roughly mash the chestnuts with a fork.
6. Add the brandy and mix together.
7. If you don't have brandy you can omit.
8. Beat the eggs.
9. Sift the ingredients together.
10. Mix sugar and softened butter together (bring butter to room temperature before you start.
11. If you are short on time, you can soften in the microwave).
12. When the sugar and butter are well combined, add the beaten eggs little by little while mixing.
13. Make sure everything is well blended.
14. Preheat the oven to 180C/350F.
15. Add the chestnuts from Step 3 and the sifted ingredients to the sugar-butter-egg mixture from Step 6 using a spatula until it's no longer floury.
16. Pour the batter from Step 7 into the lined or buttered pound cake mold as evenly as possible.
17. Bake in the preheated oven.
18. After about 15-20 minutes, take the cake out from the oven and run a knife through the middle lengthwise.
19. Leave about a 3 cm gap on either side, and make the cut about 1 cm deep.
20. Once you've made the cut, return the cake to the oven.
21. The mold is hot, so use oven mittens so you don't burn yourself.
22. (The cake bakes for a total of about 45 minutes.)
23. While the cake is baking, mix the ingredients together.
24. The cake is done baking.
25. Baking time will vary depending on your oven, so use the time as reference.
26. If you stick a skewer into the middle of the cake and nothing is sticking when you pull it out, it's done.
27. Brush the top of the cake with the syrup while it's still hot, and decorate with sliced almonds if you have them.
28. When the cake has cooled down enough to a handling temperature, take it out of the mold and leave it to cool on a rack.
29. Once cooled, slice the cake into your preferred thickness and enjoy!
30. Done!
31. The whole cake is 1,756 calories, with 2.6 grams of sodium.

chestnuts, brandy, butter, sugar, flour, baking powder, eggs, brandy, syrup, almonds

Taken from cookpad.com/us/recipes/168906-18-cm-pound-cake-with-candied-chestnuts (may not work)