Hazelnut Pound Cake

Recipe Ingredients

1 cup	198g / 7oz	Butter or margarine
1 3/4 cups	346g / 12oz	Sugar
4		Eggs
3 cups	187g / 6.6oz	Sifted cake flour
2 teaspoons	10ml	Baking powder
1 1/2 teaspoons	7.5ml	Salt
1/4 teaspoon	1.3ml	Mace
1/2 cup	118ml	Milk
1 teaspoon	5ml	Vanilla
1 cup	237ml	Roasted and ground Oregon hazelnuts

Recipe Instructions

Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy.

Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace.

Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9x5x3" loaf pan.

Bake in 375F oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack.

Source:
The Best of Baking by Wolter and Teubner - Page 35

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