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 Oregon hazelnuts
1/4 cup poppy seeds
Powdered sugar
Servings: 14
Preheat oven to 350º. 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.
Makes 12 to 14 servings.
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 Oregon hazelnuts
1/4 cup poppy seeds
Powdered sugar
Servings: 14
Preheat oven to 350º. 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.
Makes 12 to 14 servings.
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