Brown Sugar-Frangelico Pound Cake

1 1/2 c. butter, softened
1 lb. brown sugar (light)
1 c. white sugar
5 eggs
3/4 c. milk
1/4 c. Frangelico liqueur
2 t. vanilla extract
3 c. flour
1 t. baking powder
1/4 t. salt
1 c. chopped hazelnuts

Combine butter and sugars together in mixing bowl and cream til nice and fluffy. Add eggs one at a time. Combine milk, vanilla and frangelico. COmbine all dry ingredients together and add to butter mixture alternately with milk mixture, beginning and ending with flour. Beat at low til just blended. Fold in the chopped hazelnuts and pour into a greased bundt pan. Bake at 325 for 1 hour and 20 minutes. Cool in pan on wire rack for 10 minutes then invert and cool completely. Dust with powdered sugar and serve with whipped cream and sliced strawberries.