Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup cooked, pureed chestnuts
- 1/2 cup buttermilk
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, allspice, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and beat until combined.
6. Add the chestnut puree and mix until combined.
7. Add the dry ingredients in three batches, alternating with the buttermilk, and mix until just combined.
8. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 300
Fat: 12g
Carbohydrates: 43g
Protein: 4g
Substitutions for Ingredients
- For the butter, you can use margarine or vegetable oil.
- For the granulated sugar, you can use brown sugar or coconut sugar.
- For the eggs, you can use flax eggs or applesauce.
- For the chestnuts, you can use any other nut puree.
- For the buttermilk, you can use almond milk or coconut milk.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the batter for added crunch.
- Add 1/2 cup of raisins or dried cranberries for added sweetness.
- Add 1/2 cup of cocoa powder for a chocolate chestnut spice cake.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to mix the batter just until combined, to avoid overmixing.
- Let the cake cool completely before serving.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 10 minutes, or until warmed through.
Presentation Ideas:
- Dust the cake with powdered sugar before serving.
- Serve the cake with a dollop of whipped cream or ice cream.
- Drizzle the cake with a simple glaze made of powdered sugar and milk.
Garnishes:
- Chopped walnuts
- Chopped pecans
- Chocolate chips
- Coconut flakes
Pairings:
- Vanilla ice cream
- Whipped cream
- Caramel sauce
- Hot fudge sauce
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
- Roasted Brussels sprouts
Troubleshooting Advice:
- If the cake is overbaked, it will be dry. To prevent this, check the cake for doneness with a toothpick before removing from the oven.
Food Safety Advice:
- Make sure all ingredients are at room temperature before using.
- Make sure to use a clean bowl and utensils when preparing the cake.
- Make sure to store the cake in an airtight container.
Food History:
Chestnuts have been a staple in European cuisine for centuries. In the 18th century, chestnuts were used in cakes, puddings, and other desserts.
Flavor Profiles:
This cake has a sweet, nutty flavor with hints of cinnamon, nutmeg, and allspice.
Serving Suggestions:
This cake is best served warm with a dollop of whipped cream or ice cream.
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