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Title: Hazelnut Poppy Seed Cake
Categories: Cake
Yield: 1 Cake
| 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
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