1 cup butter or margarine
1 3/4 cups sugar
4 eggs
3 cups sifted cake flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon mace
1/2 cup milk
1 teaspoon vanilla
1 cup roasted and ground Oregon hazelnuts
Servings: 12 / Yield: 1 loaf
Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9×5×3" loaf pan. Bake in 375ºF oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack.
1 3/4 cups sugar
4 eggs
3 cups sifted cake flour
2 teaspoons baking powder
1 1/2 teaspoons salt
1/4 teaspoon mace
1/2 cup milk
1 teaspoon vanilla
1 cup roasted and ground Oregon hazelnuts
Servings: 12 / Yield: 1 loaf
Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9×5×3" loaf pan. Bake in 375ºF oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack.
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