Hazelnut Pound Cake Loaf

 

2

cups Gold Medal® all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon salt

1

cup butter or margarine, softened

1

cup packed brown sugar

1/2

cup granulated sugar

3

eggs

1/2

cup milk

1/2

teaspoon hazelnut extract or vanilla

1/2

cup hazelnut spread with cocoa

1/4

cup chopped hazelnuts (filberts)

• 1 Heat oven to 350°F. Generously grease bottom and sides of 9x5-inch loaf pan with shortening; lightly flour. In medium bowl, mix flour, baking powder and salt; set aside.
• 2 In large bowl, beat butter and both sugars with electric mixer on medium speed about 2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. On low speed, add flour mixture to sugar mixture alternately with milk, beating just until smooth. Beat in extract. Pour into pan.
• 3 Bake 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out clean, covering with foil during last 30 minutes of baking. Cool 15 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• 4 In small microwavable bowl, microwave hazelnut spread uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over cake; sprinkle with hazelnuts.