Hazelnut poppy seed cake

Yield: 1 Cake

Measure Ingredient
2½ cup Sugar
1½ cup Butter; softened
5 Eggs
1 teaspoon Vanilla
3 cups Flour
1 teaspoon Baking powder
¾ cup Milk
¼ cup Hazelnut liqueur
1½ cup Coarsely chopped hazelnuts roasted Oregon hazelnuts
¼ cup Poppy seeds
Powdered sugar

Yield: 12 to 14 servings.

Preheat oven to 350. Butter and flour a 10-inch tube pan. In a large bowl, with electric mixer at low speed, beat together sugar, butter, eggs and vanilla, just until blended. Increase speed to high. Beat until light and fluffy, about five minutes; scrape bowl occasionally.

In separate bowls, combine flour with baking powder, and milk with liqueur. With mixer at low speed, add liquids alternately with flour mixture; beat until well blended. Stir in hazelnuts and poppy seeds.

Pour into prepared pan. Bake for about 1 hour, 25 minutes. Cool on wire rack for 20 minutes; remove from pan and invert on rack to cool completely. Dust with powdered sugar.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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