| Recipe Ingredients: |
| 1-3/4 |
cups sifted flour |
| 2 |
teaspoons baking powder |
| 1/2 |
teaspoon salt |
| 1/2 |
cup butter or margarine |
| 1-1/4 |
cups sugar |
| 3 |
eggs |
| 1 |
cup milk |
| 1 |
cup Ground Hazelnuts |
Cooking Directions: |
| 1. |
Grease and flour bottom of 9 or 10 inch tube pan or 9"x5"x3" loaf pan.
|
| 2. |
Sift flour with baking powder and salt. Cream butter in large mixing bowl. Gradually add sugar; cream at high speed until light and fluffy.
|
| 3. |
At medium speed blend in eggs, one at a time, beating well after each. At low speed add sifted dry ingredients alternately weith milk, beginning and ending with dry ingredients.
|
| 4. |
Stir in hazelnuts. Pour batter into pan.
|
| 5. |
Bake at 350 F for 45 or 55 minutes, until cake springs back when touched. Cool in pan 15 minutes; turn out and cool completely on wire rack. Sprinkle with confectioner's sugar.
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Raw Hazelnuts / Filberts (No Shell)
Our natural raw hazelnuts are a nutritious snack that provides protein, fiber and healthy fats. Enjoy them straight out of the bag or toss them over salads for a nutrient boost.
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