Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Soft Margarine |
| 2 tablespoons | Soft Margarine |
| 1 cup | Granulated Sugar |
| 2 tablespoons | Vanilla Sugar |
| 4 \N | Eggs |
| 2¼ cup | Ground Hazelnuts |
| 1⅔ cup | Self-Rising Flour |
| 1 teaspoon | Baking Powder |
| 1 tablespoon | Brandy |
| \N \N | Powdered Sugar |
Grease a 9-1/4x5-¼-inch loaf pan. Preheat oven to 350 degrees. In a large bowl, beat margarine, unflavored sugar and vanilla sugar until light and fluffy. Beat in eggs one at a time. Add hazelnuts. Sift flour and baking powder together. Fold into mixture, combining thoroughly. Stir in brandy. Turn batter into greased loaf pan. Bake 1 to 1-¼ hours until wooden pick or skewer inserted in c enter comes out clean. Remove from pan; cool on rack. Sift powdered sugar over cooled cake.
Recipe By : The Best of Baking by Wolter and Teubner - Page 35 File