Yield: 12 Servings
|¾ cup||Hazelnuts, ground|
|5 xes||Eggs, room temperature|
|⅔ cup||Pecan pieces|
|2 cups||Powdered sugar|
Soak the pecans and raisins overnight in the bourbon. Butter and flour a 9 inch springform pan. Stir together the flour, hazelnuts and cinnamon in a small mixing bowl Preheat the oven to 375^. Combine the eggs, sugar, salt and vanilla. Beat at medium until the egg triples in volume (about 10 minutes). Using a rubber scraper, gently fold the flour mixture into the egg mixture. Pour into prepared pan.
Bake for 20 minutes on the middle level of the oven. Bake until top springs back when lightly touched. Begin checking if done after 15 minutes Cool in the pan for 2 minutes. Turn onto a rack and cool.
FROSTING Whip butter until a light color. Add the powdered sugar, ¼ c at a time. Mix well after each addition. Scrape the bowl down. Beat on medium until light and fluffy.
Warm milk and add little by little to butter and powdered sugar. Beat on low.
Add bourbon, pecans, raisins and mix on low for a few seconds. Finish blending by hand.
Cut the cake into 3 even layers.
Spread some of the frosting on each layer top. Put layers back together. Frost the sides of the cake with the remaining frosting.
Refrigerate for at least 2 hours before serving.