Thanksgiving Recipes from Razzle Dazzle Recipes
Chestnut Poundcake Recipe
"Your Source for Thanksgiving Dessert Recipes"
2 1/2 cups flour
2 tablespoons ground almonds
1 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup oil
17 ounces sweetened chestnut puree
1/2 teaspoon almond extract
1/2 cup brandy
Preheat oven to 350ºF. Grease an 8" springform pan. In a large bowl,
stir together flour, almonds, sugar, baking soda and salt. Add eggs,
and oil and beat well. Add chestnut puree and almond extract; beat
until blended. Pour batter into pan and bake until tester inserted
in center comes out clean (about 1 1/4 hours).
Remove cake from oven and slowly pour 1/2 cup
brandy over top. Cool for 45 minutes. Then carefully release sides
of springform pan. Cake will be very moist. Cool completely, then
wrap in plastic film and store at room temperature for up to 2 days
or freeze for up to 2 months.
To serve, slice and overlap slices on a platter.
Makes one 8" round cake.
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