Hazelnut Pound Cake Loaf
Serve this pound cake topped with hazelnuts. Perfect for dessert.
2 hr 30 min
cups Gold Medal™ all-purpose flour
teaspoon baking powder
cup butter or margarine, softened
cup packed brown sugar
cup granulated sugar
teaspoon hazelnut extract or vanilla
cup hazelnut spread with cocoa
cup chopped hazelnuts (filberts)
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.
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.
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.
In small microwavable bowl, microwave hazelnut spread uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over cake; sprinkle with hazelnuts.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 2 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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