Hazelnut Pound Cake Loaf

Serve this pound cake topped with hazelnuts. Perfect for dessert.

  • Prep Time 10 min
  • Total Time 2 hr 30 min
  • Servings 12

Ingredients

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
,
% Daily Value
Total Fat
22g
22%
(Saturated Fat
14g,
14%
),
Sodium
256mg
256%;
Total Carbohydrate
51g
51%
(Dietary Fiber
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 2 Other Carbohydrate; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.