Hazelnut Pound Cake Loaf Recipes
HEAVENLY HAZELNUT POUND CAKE
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Blackberries and raspberries, for garnish
- Lightly toast the almonds in a small skillet. Set aside to cool.
- Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.
- In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.
HAZELNUT POUND CAKE LOAF
Serve this pound cake topped with hazelnuts. Perfect for dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 12
Number Of Ingredients 11
Steps:
- 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 Facts : Calories 420, Carbohydrate 51 g, Fat 4, Fiber 1 g, Protein 5 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 256 mg
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