Before I start, all the ingredients were at room temperature. 

Preheat oven to 165 degrees C. Prepare a 9” round cake pan or loaf pan by greasing with melted butter and place a piece of baking paper at the bottom of the pan.

If you’re using a Bundt pan, grease the inside with melted butter, use a pastry brush for easy application.

Sift flour, baking powder, salt, instant coffee powder, nutmeg powder, and fruit cake spice mix (if using) to a bowl.

In a bowl whisk the butter and sugar, until fluffy. Use an electronic hand mixer for a great result.

In the butter-sugar mixture add in the eggs one-by-one. When you’re adding the eggs, whisk every egg and then include the next one. 

Mix in the coffee liquor.

Next to add the dry ingredients into the wet mixture in two batches. Add the milk in between. Whisk well until a lump-free batter forms but don’t mix for a longer time. 

If you’re using hazelnuts you can mix in the chopped nuts to the batter at this stage. I forgot to add the hazelnuts into the batter when I was making this cake. So, I spread the chopped nuts on top of the batter before putting it into the oven.

Pour the cake batter into the prepared cake pan. Tap the cake pan gently on the kitchen counter a couple of times to release the air bubbles.

Bake for 70 minutes (read note) or until a wooden skewer inserted in the middle of the cake comes out clean.

Cool the Cake in the pan for 15 minutes and then invert the cake gently onto a cooling rack. Let the cake cooled completely before slicing. This cake tastes best on its own, but if you want you can dust the cake with icing sugar before serving.

I didn’t do any glaze for this cake, but if you want to serve this Coffee Pound Cake with a Coffee glaze, then you can make the glaze by following the process, which was mentioned in the original recipe itself.

Store the Coffee Pound Cake slices in an airtight container and keep refrigerated, consume within a week.