Hazelnut Poppy Seed Cake

Recipe Ingredients

2 1/2 cups	495g / 17oz	Sugar
1 1/2 cups	297g / 10oz	Butter - softened
5		Eggs
1 teaspoon	5ml	Vanilla
3 cups	187g / 6.6oz	Flour
1 teaspoon	5ml	Baking powder
3/4 cup	177ml	Milk
1/4 cup	59ml	Hazelnut liqueur
1 1/2 cups	219g / 7.7oz	Oregon hazelnuts - roasted, chopped
1/4 cup	27g / 1oz	Poppy seeds
		Powdered sugar

Recipe Instructions

Preheat oven to 350F. 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.

Source:
The Best of Baking by Wolter and Teubner - Page 35

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