2 1/2 c Sugar
1 1/2 c Butter; softened
5 Eggs
1 ts Vanilla
3 c Flour
1 ts Baking powder
3/4 c Milk
1/4 c Hazelnut liqueur
1 1/2 c Coarsely chopped hazelnuts
-roasted Oregon hazelnuts
1/4 c Poppy seeds
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
Yields
1 Cake