Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup cooked and pureed chestnuts
- 1 cup dried cranberries
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Measuring cups and spoons
- Whisk
- 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, 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 mix until combined.
6. Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
7. Fold in the chestnuts and cranberries.
8. Pour the batter into the prepared pan and bake for 30-35 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: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 49g
Protein: 5g
Substitutions for Ingredients
- Butter: margarine, coconut oil, or vegetable oil
- Granulated sugar: brown sugar, coconut sugar, or maple syrup
- Buttermilk: plain yogurt or milk with 1 tablespoon of lemon juice or vinegar
Variations:
- Add 1/2 cup chopped walnuts or pecans
- Substitute 1/2 cup of dried cherries for the cranberries
- Add 1 teaspoon of ground cinnamon or nutmeg
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- For a lighter cake, use cake flour instead of all-purpose flour.
- To ensure even baking, rotate the pan halfway through cooking.
Storage Instructions:
Store in an airtight container at room temperature for up to 5 days.
Reheating Instructions:
Reheat in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
- Dust with powdered sugar
- Drizzle with melted chocolate
- Top with whipped cream
Garnishes:
- Chopped walnuts or pecans
- Dried cranberries
- Chocolate chips
Pairings:
- Vanilla ice cream
- Hot chocolate
- Coffee or tea
Suggested Side Dishes:
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk.
- If the cake is too wet, add a few tablespoons of flour.
Food Safety Advice:
- Make sure all ingredients are at room temperature before mixing.
- Keep cake refrigerated if not serving immediately.
Food History:
Chestnuts and cranberries have been used in desserts for centuries. Chestnuts were a staple food in many parts of Europe and Asia, while cranberries were used by Native Americans for both medicinal and culinary purposes.
Flavor Profiles:
This cake has a sweet and nutty flavor with a hint of tartness from the cranberries.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of ice cream.
- Serve with a cup of coffee or tea.
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