Yield: 1 Cake
|1½ cup||Butter; softened|
|1 teaspoon||Baking powder|
|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