Recipe courtesy of Rachael Ray
Heavenly Hazelnut Pound Cake
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
5 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Blackberries and raspberries, for garnish

Lightly toast the almonds in a small skillet. Set aside to cool.

Cut the pound cake in half, horizontally. Spread the chocolate spread on the cut side of both cake pieces. Sprinkle with toasted almonds. Then place the top half of the cake back onto the bottom half.

In a medium-sized bowl, combine the whipped cream, orange liqueur and the zest. Cut the pound cake into 1-inch slices and serve with the whipped cream, blackberries and raspberries.

More from:

Quick-Fix Meals

IDEAS YOU'LL LOVE

Kyle's Lemon Pound Cake With Reba's Royal Glaze

Recipe courtesy of Trisha Yearwood

Honey Vanilla Pound Cake

Recipe courtesy of Ina Garten

Plain Pound Cake

Recipe courtesy of Ina Garten

Upsidedown Hazelnut Banana Cake

Recipe courtesy of Gale Gand

Lemon-Lime Pound Cake

Recipe courtesy of Ree Drummond

Toasted Pound Cake with Citrus Cream

Recipe courtesy of Giada De Laurentiis

Chocolate Cake in a Mug

Recipe courtesy of Trisha Yearwood

Chocolate-Hazelnut Drop Cookies

Recipe courtesy of Giada De Laurentiis

Grilled Pound Cake with Grilled Peaches and Cinnamon-Vanilla Syrup

Recipe courtesy of Food Network

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking