Cream Cheese Hazelnut Pound Cake

• 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

1. In large bowl with an electric mixer, beat the cream cheese and the butter until the mixture is light and creamy.
2. Add the sugar, a little at a time, beating, and beat the mixture until it is combined well.
3. Add the vanilla and the eggs, one at a time, beating well after each addition.
4. In a bowl, stir together the flour and mace; stir the mixture into the cream cheese mixture and stir in the hazelnuts.
5. 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 300u0b0 oven for 1 hour and 45 minutes or until tester comes out clean.
6. Cool.
7. Sift confectioners sugar over cake.

cream cheese, butter, sugar, vanilla, eggs, cake flour, ground mace, hazelnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550086 (may not work)