Cream Cheese Hazelnut Pound Cake - cooking recipe

Ingredients

8 oz. pkg. cream cheese, softened
1 1/2 sticks butter, unsalted
1 3/4 c. sugar
1 1/2 tsp. vanilla
5 large eggs
2 c. cake flour
1/2 tsp. ground mace
1 c. chopped, toasted hazelnuts

Preparation

In large bowl with an electric mixer, beat the cream cheese and the butter until the mixture is light and creamy.
Add the sugar, a little at a time, beating, and beat the mixture until it is combined well.
Add the vanilla and the eggs, one at a time, beating well after each addition.
In a bowl, stir together the flour and mace; stir the mixture into the cream cheese mixture and stir in the hazelnuts.
Pour batter into buttered and floured 10 x 4 1/2-inch tube pan with a removable bottom or a Bundt pan. Bake cake in the middle of a preheated 300\u00b0 oven for 1 hour and 45 minutes or until tester comes out clean.
Cool.
Sift confectioners sugar over cake.