| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Soft Margarine |
| 2 |
tb |
Soft Margarine |
| 1 |
c |
Granulated Sugar |
| 2 |
tb |
Vanilla Sugar |
| 4 |
|
Eggs |
| 2 1/4 |
c |
Ground Hazelnuts |
| 1 2/3 |
c |
Self-Rising Flour |
| 1 |
ts |
Baking Powder |
| 1 |
tb |
Brandy |
|
|
Powdered Sugar |
INSTRUCTIONS
Grease a 9-1/4x5-1/4-inch loaf pan. Preheat oven to 350 degrees. In a
large bowl, beat margarine, unflavored sugar and vanilla sugar until light
and fluffy. Beat in eggs one at a time. Add hazelnuts. Sift flour and
baking powder together. Fold into mixture, combining thoroughly. Stir in
brandy. Turn batter into greased loaf pan. Bake 1 to 1-1/4 hours until
wooden pick or skewer inserted in c enter comes out clean. Remove from
pan; cool on rack. Sift powdered sugar over cooled cake.
Recipe By : The Best of Baking by Wolter and Teubner - Page 35
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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