Double Vanilla Hazelnut Pound Cake

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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

Preheat oven to 300 degrees. Butter and flour a 10 cup tube pan.

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

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.

Pour into pan and bake for 90 minutes, or until tester inserted in center comes out clean.

Do Not Overbake.

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.

Serve with Ginger Whipped Cream.

Ginger Whipped Cream

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