Hazelnut Poppy Seed Cake Recipe
Yield: 1 CakeRecipe by luhu.jp
Ingredients:
2 1/2 cup: Sugar,
1 1/2 cup: Butter, softened
5: Eggs,
1 tsp: Vanilla,
3 cup: Flour,
1 tsp: Baking powder,
3/4 cup: Milk,
1/4 cup: Hazelnut liqueur,
1 1/2 cup: Coarsely chopped hazelnuts roasted Oregon hazelnuts,
1/4 cup: Poppy seeds,
Powdered sugar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Cakes