Prune-hazelnut cake - country living
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Plus 2 T unsifted all purpose flour |
| ½ | cup | Ground roasted hazelnuts |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| 10 | Dried pitted prunes, each cut into 8 pieces (about 1/2 C) | |
| 2 | Large eggs, at room temp. | |
| 1 | cup | Granulated sugar |
| ½ | cup | Olive oil |
| ½ | cup | Fresh orange juice |
| 1 | tablespoon | Finely grated orange rind |
| Confectioners' sugar | ||
Directions
1. Grease and flour 9-inch tube pan. Heat oven to 350'F. In small bowl, mix 2½ C flour, the hazelnuts, baking powder, cinnamon, and salt. In cup, mix prunes and remaining 2 T flour.
2. In large bowl, with electric mixer at high speed, beat eggs with granulated sugar until thick and pale yellow-about 5 minutes.
Gradually beat in oil. Add flour mixture alternately with orange juice to the egg mixture, beating until blended. With rubber spatula, fold in floured prunes and orange rind. Pour batter into prepared pan.
3. Bake 55 to 60 minutes or until cake tester inserted in center of cake comes out clean. Cool cake in pan 5 minutes. Turn cake out and cool completely on wire rack. Transfer cake to serving plate and dust with confectioners' sugar.
Country Living/Nov/90 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 03-04-95