Yield: 1 Cake
| Measure | Ingredient |
|---|---|
| 2½ cup | Sugar |
| 1½ cup | Butter; softened |
| 5 \N | 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 |
| \N \N | 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