Candied Chestnut Poundcake

Directions

1. 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. 2
   Whip butter to cream-like consistency.
3. 3
   Add sugar and mix until it's well blended.
4. 4
   Add syrup from the candied chestnuts and mix.
5. 5
   Beat an egg in a separate bowl, then mix into the batter, a little at a time.
6. 6
   Add dry ingredients and fold in using a rubber spatula.
7. 7
   Add the chestnuts, briskly stir, then pour into a poundcake mold.
8. 8
   Bake for 30 to 40 minutes in a preheated oven set to 340F/170C.
9. 9
   It's ready when a toothpick inserted into the middle comes out clean.
10. 10
    Brush on syrup for glazing while it's still hot.