Candied Chestnut Poundcake – a delicious recipe with Butter, Sugar, Syrup, Eggs, Flour, Baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
To prep the ingredients, bring the butter and eggs to room temperature, sift together the flour and baking powder, and chop the chestnuts into small pieces.
2
Whip butter to cream-like consistency.
3
Add sugar and mix until it's well blended.
4
Add syrup from the candied chestnuts and mix.
5
Beat an egg in a separate bowl, then mix into the batter, a little at a time.
6
Add dry ingredients and fold in using a rubber spatula.
7
Add the chestnuts, briskly stir, then pour into a poundcake mold.
8
Bake for 30 to 40 minutes in a preheated oven set to 340F/170C.
9
It's ready when a toothpick inserted into the middle comes out clean.
10
Brush on syrup for glazing while it's still hot.
346
kcal
Calories
19
g
Fat
35
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 70 grams Butter, 60 grams Sugar, 2 tbsp Syrup from candied chestnuts, 2 Eggs, and more.
Yes, Candied Chestnut Poundcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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