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.
Whip butter to cream-like consistency. Add sugar and mix until it's well blended.
Add syrup from the candied chestnuts and mix.
Beat an egg in a separate bowl, then mix into the batter, a little at a time.
Add dry ingredients and fold in using a rubber spatula.
Add the chestnuts, briskly stir, then pour into a poundcake mold.
Bake for 30 to 40 minutes in a preheated oven set to 340F/170C. It's ready when a toothpick inserted into the middle comes out clean.
Brush on syrup for glazing while it's still hot.
Story Behind this Recipe
I wanted to use up the syrup from my candied chestnuts.
Be careful not to over mix the batter before adding the flour. A crack along the top of the cake is a sign of a successful bake! While it's ready to serve as soon as it cools to the touch, letting it rest for a day will make it even moister.