Chestnut Cake

Name: Chestnut Cake
Yield: 8 or more portions
Ingredients: whole chestnuts preserved in syrup, for garnish (optional; see Note); Chocolate Icing, warm; ¾ cup sweetened chestnut purée (see Note); whole chestnuts preserved in syrup, for garnish (optional; see Note); Butter, for greasing the pans; 2½ cups unbleached all-purpose flour, plus extra for flouring the pans; 2 cups sugar; 4 eggs; 1 cup vegetable oil; 1 cup dry white wine; ½ teaspoon salt; 2¼ teaspoons baking powder; 1 teaspoon vanilla extract

Preparation info

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

Butter, for greasing the pans
2½ cups unbleached all-purpose flour, plus extra for flouring the pans
2 cups sugar<

Dessert
Preserve
Vegetarian

Method

Preheat the oven to 350°F. Grease and flour two 9-inch round layer cake pans.
Beat the sugar and eggs together in a mixing bowl, using an electric mixer, for 30 seconds on medium speed. Add the oil, wine, flour, salt, baking powder, and vanilla; beat f