VOTE AT THESE COOKING WEB RINGS
HAZELNUT CAKE
INGREDIENTS:
 | 2 1/2 cups all-purpose flour |
| 1 cup honey |
| 2 1/2 tsp baking powder |
| 1/2 cup vegetable oil |
| 1/2 tsp baking soda |
| 1 1/2 tsp grated lemon rind |
| 1/2 tsp ground cinnamon |
| 1/2 tsp ground ginger |
| 1/2 cup unsweetened apple sauce |
| Pinch of cloves |
| 3 large eggs |
| 1/2 cup dark brown sugar |
| 1/2 cup hazelnuts, chopped (almonds can be used) |
DIRECTIONS: Preheat oven to 350 F (176.67 C). Lightly grease a 9 inch square pan & line the pan with wax paper, then grease the paper. Sift the flour with baking powder, baking soda, cinnamon, ginger & cloves. Beat the eggs lightly, add the sugar & honey & beat until the mixture is smooth & lightened in color. Gradually add the oil & beat until blended. Beat in the lemon rind. On low speed beat in the flour mixture, alternately in 2 batches with the applesauce. Stir in the nuts. Pour batter into the baking pan & bake for about 55 minutes or until your finger does not leave an indentation when you press lightly on top of the cake & a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes then turn the cake out onto a rack & carefully peel off the paper.
SERVINGS: 10
HAZELNUT CAKE