Cream Cheese Hazelnut Pound Cake

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° oven for 1 hour and 45 minutes or until tester comes out clean.

Sift confectioners sugar over cake.