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- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Double Vanilla Hazelnut Pound Cake


Courtesy of Janet Johnson

Janet has a touching story about this pound cake which is a little too long to share here in its entirety. Briefly, she has a friend who was born in Austria whose father worked for the railroads. Each day he walked 12 miles, inspecting the condition of the rails. While he walked, he gathered the wild hazelnuts growing alongside the tracks, and brought them home as a treat to his family.

When her friend returned home to celebrate her father’s 80th birthday, Janet sent a hazelnut pound cake with her friend as a family gift. It traveled very well, and has since become a tradition in her friends’ family to expect a hazelnut cake each time she visits. Given that the Austrians are famous for their desserts, this is a serious testimonial regarding the integrity of this cake.


Double Vanilla Hazelnut Pound Cake



Pound Cake

  • 8 oz. cream cheese, softened
  • 3/4 cup butter, softened
  • 1 3/4 cup Rain’s Choice Vanilla Sugar
  • 1 tablespoon Rain’s Choice pure Vanilla Extract
  • 5 extra large eggs
  • 2 cups cake flour
  • 1 cup hazelnuts, chopped & toasted
  • Powdered sugar for sifting over cake

Ginger Whipped Cream

  • 1 cup heavy cream, well-chilled
  • 24 tablespoons minced crystallized ginger


Pound Cake

  1. Preheat oven to 300 degrees. Butter and flour a 10 cup tube pan.
  2. Cream together the butter and cream cheese until it is light, creamy and fluffy. Add sugar a little at a time, until the mixture is combined well, and is very pale yellow in color. Add eggs one at a time, beating well after each addition. Add vanilla extract
  3. Stir 2 cups of cake flour in a bowl to reduce any lumps. Stir, do not beat, into the cream cheese mixture. Stir in hazelnuts.
  4. Pour into pan and bake for 90 minutes, or until tester inserted in center comes out clean.
  5. Do Not Overbake.
  6. Let cake cool on rack for 10 minutes, in the pan. Invert cake onto rack. Sift vanilla powdered sugar over cake. Let cake cool completely. Cover and store at least two days before cutting. Cake travels well and can be stored up to one week. Can also be frozen.
  7. Serve with Ginger Whipped Cream.

Ginger Whipped Cream

  1. In a bowl, with an electric mixer, beat cream just to stiff peaks, and fold in ginger to taste.

*Note – For the picture above we used mini loaf pans making this a perfect gift for holiday gifts and favors

Patricia Rain
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Patricia Rain

is an author, educator, culinary historian, and owner of The Vanilla Company (www.vanillaqueen.com), a socially conscious, product-driven information and education site dedicated to the promotion of pure, natural vanilla, and the support of vanilla farmers worldwide. She also does culinary presentations for food professionals, cooking schools, trade shows, food fairs, and private groups, and is a regular radio and TV guest.

Comments (2)

  • Terri W


    I think your vanilla powder is excellent. I’m going to order the vanilla extract.
    Regarding the Vanilla Hazelnut Pound Cake, what changes need to be made for the mini loaves? Thank you.


    • Patricia Rain


      I’m so happy you like our vanilla products. Thank you! The only change that needs to be made when switching from a big loaf to mini-loaves is the baking time. As pan sizes vary, my suggestion is to check the mini-loaves after 20 minutes and then check every ten minutes after until a toothpick inserted into the cake comes out clean. Enjoy them; they’re delicious!


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