Jetts Hazelnut Pound Cake
From jett2whit 16 years ago
- 90 minutes to make
- Serves 1620
Deliciously moist pound cake that keeps well, if it lasts that long!
Ingredients
- 3 sticks butter(no margarine)at room temperature shopping list
- 3 1/2 Cups all-purpose flour shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon mexican vanilla extract shopping list
- 3 Cups granulated sugar shopping list
- 6 eggs(room temperature) shopping list
- 1 Cup hazelnut flavored coffee creamer(liquid - found in the dairy section) shopping list
- glaze shopping list
- 1 box powdered sugar shopping list
- 2 teaspoons vanilla shopping list
- 4 tablespoons water(add more if needed) shopping list
How to make it
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour a 10 inch tube pan.
- Cut out wax paper to line the bottom of the cake pan for easy removal later.
- Sift together the flour and salt . Set aside
- In large bowl, cream together the butter and sugar until light & fluffy. Beat in the eggs one at a time.
- Beat in flour alternately with the creamer, mixing just until incorporated.
- Beat in vanilla extract.
- Place cake in center of oven and bake for 90 minutes or until a cake tester inserted into the center of cake comes out clean.
- Let cool in the pan for 10 minutes.
- Run a knife around edges of cake pan for easier removal.
- Have your plate ready to invert the cake.
- Don't forget to take the wax paper off of bottom.
- Turn cake over if desired and set on a cake plate.
- Prepare the glaze and drizzle over warm cake
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mystic_river1
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" It was excellent "