Chestnut Pound Cake

1 Cup Whole Wheat Pastry Flour

1/2 Cup Bread Flour

1/2 Cup Confectioner's Sugar

1/4 Cup Cornstarch

1/2 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/2 Cup Canola Oil

1/2 Cup Dark Brown Sugar, Firmly Packed

10 Ounces (About 1 1/2 Cups) Whole Roasted and Shelled Chestnuts, Divided

1/2 Cup Plain Non-Dairy Milk

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Apple Cider Vinegar

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

Spiced Icing:

1 Cup Confectioner's Sugar

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Ginger

Pinch Ground Nutmeg

1 - 2 Tablespoons Water

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

In a large bowl, sift together both flours along with the confectioner's sugar, cornstarch, baking powder and soda, and salt. Roughly chop half of the chestnuts and toss them in, stirring to coat with flour to help prevent the pieces from all sinking to the bottom while baking. Set aside.

Place the oil, brown sugar, and the remaining half of the chestnuts into the container of your blender or food processor and thoroughly puree. Pause to scrape down the sides if necessary, ensuring that everything is smoothly combined. Add in the "milk," cinnamon, vinegar, vanilla, and almond extract, blending once more to incorporate.

Pour the liquid mixture into the bowl of dry goods, and stir with a wide spatula just enough to bring the batter together. A few small lumps are far better than an overworked, tough cake. Pour the batter to your prepared pan and bake for 50 - 60 minutes, until amber brown all over an a toothpick inserted into the center pulls out cleanly. Let sit in the pan for about 5 minutes before transferring to a wire rack to cool completely.

To prepare the icing, simply whisk together all of the ingredient, slowly adding water one drop at a time until it reaches your desired consistency. Drizzle generously over the top of the cake and allow it 1 - 2 hours to set and harden. Slice, serve, and enjoy!

Makes 1 Loaf Cake; 8 - 10 Servings

©Hannah Kaminsky http://www.bittersweetblog.com