Hazelnut Pound Cake

1/2 cup chopped Hazelnuts

3 cups cake flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1 cup butter

3 cups white sugar

5 eggs

1 teaspoon pure vanilla extract

1 cup sour cream

1 cup confectioners' sugar

4 tablespoons orange juice

1 teaspoon vanilla extract


First preheat your oven to 300 degrees F. Next grease and flour a 10 inch Bundt pan. Sprinkle hazelnuts on bottom of pan and set aside. Now sift together the flour, salt, and baking soda into a medium bowl and set this aside.

In a large bowl, cream your butter and white sugar until light and fluffy. Next put in your eggs one at a time, then stir in vanilla. Now add the flour mixture alternately with sour cream. Pour batter over hazelnuts in prepared pan.

Bake the batter in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let your cake cool in the pan for 20 minutes, and then turn out onto a wire rack and cool completely.

Glaze In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over your cake while still warm.