PLAIN AND FANCY POUND CAKE 1 (10 3/4 oz. or 16 oz.) prepared pound cake or 1 (16 oz.) pkg. pound cake mix 1 c. heavy cream 1 tbsp. rum or 1/4 tsp. rum extract 1/2 tsp. freshly grated nutmeg 1/4 c. granulated sugar 1 c. chopped toasted hazelnuts
If using prepared pound cake, thaw, if necessary, according to package directions. Using ruler and wooden picks, mark cake into 3 equal layers. With serrated knife, cut layers horizontally; set aside. In medium-size bowl with electric mixer at high speed, beat cream until soft peaks form. Beat in rum and nutmeg. Beat in sugar, 1 tablespoon at a time, until stiff peaks form. Spoon half whipped cream into second bowl. Fold in 1/2 cup hazelnuts. Set aside remaining cream. Tuck 4 foil strips under edges of layers to keep plate clean while frosting. Spread half hazelnut cream evenly over layer surface. Top with middle cake layer. Spread with remaining hazelnut cream. Place top cake layer over cream. Swirl plain whipped cream over top and sides of cake. Sprinkle with remaining hazelnuts. Remove foil strips. Makes 10 servings. Note: To toast chopped hazelnuts, in dry large skillet over very low heat, toast hazelnuts 3 to 5 minutes, stirring frequently until golden brown. Cool. Walnuts may be substituted for hazelnuts, if desired. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
