Old Dominion Cake

Recipe by Steve P.
YIELD: 1 cake




  • Preheat oven to 325ºF and set oven rack in middle level.
  • Butter and flour a 10 inch Bundt pan.
  • Beat the butter with the sugar and vanilla until light; about 4 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • In another bowl, combine the flour with the baking soda, 1 Tablespoon cocoa, cinnamon and salt and stir well to mix.
  • Combine the hazelnuts and coconut and add a tablespoon of the flour mixture and rub between palms of hands to coat well.
  • Add the flour mixture alternately with the sour cream to the butter and egg mixture, beginning and ending with the flour.
  • Stir in the hazelnuts and coconut.
  • Pour the batter into the prepared pan and smooth top of batter.
  • Bake the cake about 45 to 50 minutes, until a toothpick inserted in the center of the batter comes out clean.
  • Cool on a rack for about 15 minutes, then invert a rack on the pan and invert to remove the cake.
  • Finish cooling completely at room temperature.
  • 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).
  • Drizzle alternately the white 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).
  • 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.