Old Dominion Cake

Ingredients

• 1/2 lb unsalted butter
• 2 cups sugar
• 2 teaspoons vanilla extract
• 4 large eggs
• 2 cups cake flour (minus 1 tablespoon)
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup sour cream
• 3/4 cup coarsely chopped hazelnuts
• 3/4 cup shredded coconut
• 2 teaspoons cinnamon
• 1 tablespoon unsweetened cocoa powder
• 1 cup confectioners' sugar
• 1 tablespoon frangelico liqueur (or 1 teaspoon almond extract)
• 1 teaspoon unsweetened cocoa powder

Recipe

• 1 preheat oven to 325ºf and set oven rack in middle level.
• 2 butter and flour a 10 inch bundt pan.
• 3 beat the butter with the sugar and vanilla until light; about 4 minutes.
• 4 add the eggs, one at a time, beating well after each addition.
• 5 in another bowl, combine the flour with the baking soda, 1 tablespoon cocoa, cinnamon and salt and stir well to mix.
• 6 combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
• 7 add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
• 8 stir in the hazelnuts and coconut.
• 9 pour the batter into the prepared pan and smooth top of batter.
• 10 bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
• 11 cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
• 12 finish cooling completely at room temperature.
• 13 mix the 1 cup of confectioners sugar with the frangelico hazelnut liqueur or almond extract and enough water to make an icing that can be drizzled on the cake; divide the mixture in half and add the 1 teaspoon of cocoa powder to one half of the mixture (add additional water to the cocoa mixture if the addition of cocoa made it too thick to drizzle).
• 14 drizzle alternately the and brown icings over the cake; let the icing set and dust the cake with additional powdered sugar (will look like an avalanche on a snow covered mountain).
• 15 if you have a real sweet tooth, you can serve the cake with a scoop of chocolate chip ice-cream which is nice on a warm summers day; on a cool day or winter holiday you might use a dollop of sweetened whipped cream flavored with the frangelico liqueur.