Hazelnut poppy seed cake
1 Cake
Ingredients
| Quantity | 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 | ||
Directions
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