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1
Coat the cake pan with butter or oil (not listed in the ingredients) and sprinkle some cake flour on.
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2
Bring the eggs and butter to room temperature.
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3
Mix all ingredients together and sift it.
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4
Preheat oven to 170C.
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5
Cut half of the chestnuts simmered in their inner skins into small pieces.
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6
Cut the rest of the chestnuts into half to be big pieces.
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7
Put butter in a bowl and add soft light brown sugar in 2 portions.
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8
Mix until it becomes white and fluffy.
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9
Add beaten egg in 3 to 4 potions and mix well each time you add it.
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10
It easily becomes separated so be careful !
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11
I recommend using a hand mixer.
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12
Add the 1/3 of the sifted flour and mix.
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13
Then add the syrup from chestnuts simmered in inner skins, rum liquor and continue mixing.
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14
Add half of the remaining flour and mix with a rubber spatula roughly.
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15
Then add the rest of the flour too and mix roughly like you are cutting it.
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16
When the flouriness decreases, then stop mixing.
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17
Add the chestnuts cut into small sizes and mix roughly lightly.
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18
Pour 1/3 of the dough in the cake pan and line half of the bigger size cut chestnuts.
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19
Further pour half of the dough in the cake pan and line the rest of the chestnuts on.
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20
Then pour the rest of the dough in.
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21
Even out the surface of the dough and make the middle part sink a little.
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22
Bake for 40 to 45 minutes in an oven preheated to 170F.
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23
It would be done when you poke a skewer to the cake and there is nothing on the skewer.
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24
Drop the pound cake pan (with the cake still in it ) from about 30 cm height to release the steam.
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25
Leave it until it is cool.
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26
Take the cake out of the cake pan and wrap it tightly with a cellophane wrap.
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27
Let it sit for one night.
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28
This increases the moist texture.
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29
If you let it sit for 2 nights, it will be more moist.
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30
There are lots of small sized cut chestnuts and big sized cut chestnuts in the cake It is irresistibly delicious.
