Chestnut-Pumpkin Spice Cakes

Check our Lucky 32 Southern Kitchen Blog Post – Delicacy Of A Lost Time: WHat Do You Do With Chestnuts Besides Roast Them Over An Open Fire?

3 tbsp softened butter
½ cup granulated sugar
1 egg
½ cup puréed pumpkin (run through processor)
¼ cup buttermilk
2/3 cup chestnut flour
¾ tsp allspice
¼ tsp ground cinnamon
1 pinch ground ginger
¾ tsp baking powder
¼ tsp baking soda
¼ tsp salt

Cream butter and sugar in mixer with paddle attachment. Add egg. Combine pumpkin and buttermilk. Combine all dry ingredients. Rotate adding pumpkin mix and dry mix to the sugar mix, ending with dry mix. Do not over mix. Ladle mixture on to hot griddle and cook until golden on both sides. Makes: 32 cakes

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

All recipes are property of Quaintance-Weaver Restaurants, LLC., and unauthorized commercial use is forbidden.