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..........It's Just That Simple!

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something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Self-Glazing Chestnut Cake

This cake is the epitome of what should be served at Christmas. Sweet and the most moist cake you will have this year, with the taste of roasted chestnuts evident in every bite. You know the second you take it from the oven and notice the dark brown caramelization on all sides of the pan that you have something that everyone will remember.

What is nice about this cake is that you can substitute any peanut in place of the chestnuts and replace the apple jelly with a jelly of your choice as well.

For those of you who are on a gluten-free diet, replace the flour with corn, buckwheat or quinoa flours because the jelly will keep the cake moist, regardless of what type of flour you use.

It truly doesn't matter how you play with this recipe, as long as you eat it!(Sound like a parent don't I?)


For 1 Batch(es)


  • 2 cup(s) apple jelly
  • 2 teaspoon(s) vanilla
  • 2 teaspoon(s) lemon juice
  • 1/2 teaspoon(s) ground cloves
  • Nonstick cooking spray
  • 3/4 cup(s) brown sugar
  • 2 teaspoon(s) cornstarch
  • 1/2 teaspoon(s) cinnamon
  • 1 3/4 cup(s) flour
  • 3/4 cup(s) granulated sugar
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) nutmeg
  • 3/4 cup(s) milk
  • 3/4 cup(s) chopped, cooked(roasted) chestnuts *
  • 2 tablespoon(s) melted butter or margarine

Self-Glazing Chestnut Cake Directions

  1. Add apple jelly, vanilla, lemon juice and cloves to a small microwavable bowl, cover loosely and heat for 45 seconds. Remove to stir. If the jelly hasn't melted completely, continue heating another 15 seconds; set aside.
  2. Preheat oven to 350-degrees F. Spray an 8 x8-inch pan with nonstick cooking spray; set aside. In a small bowl, mix together brown sugar, cornstarch and cinnamon until well combined; set aside. In another bowl, blend flour, granulated sugar, baking powder and nutmeg. Add the milk, chestnuts and melted butter, stirring just enough to combine. Pour into prepared pan. Sprinkle brown sugar mixture over the top. Pour melted apple jelly evenly over the top but do not stir in. Bake 30 minutes, or until the top springs back when touched. The jelly will have pooled in the center of the cake, so test the cake along the side.
  3. Remove from oven, let cool for a few minutes and scoop out cake to serve as is or with ice cream or whipped topping if desired.
  4. *These are easily found in any supermarket during the Holidays.