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Recipe: Hazelnut Poppy Seed Cake

Desserts - Cakes
HAZELNUT POPPY SEED CAKE

2 1/2 cups sugar
1 1/2 cups butter, softened
5 eggs
1 teaspoon vanilla
3 cups flour
1 teaspoon baking powder
3/4 cup milk
1/4 cup hazelnut liqueur
1 1/2 cups roasted and coarsely chopped hazelnuts
1/4 cup poppy seeds
Powdered sugar (for dusting top)

Preheat oven to 350 degrees F. 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.

Makes1 (10-inch) tube cake
Source: Dundee Hazelnuts and The Oregon Hazelnut Industry
MsgID: 3152792
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-28-10 Recipe Swap - Crazy About Recip...
Board: Daily Recipe Swap at Recipelink.com
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