Hazelnut Loaf Cake

Name: Hazelnut Loaf Cake
Ingredients: 12 tbsp (1 1/2 sticks) butter, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 None eggs; 2 cups self-rising flour; 1 tsp baking powder; 1 1/3 cups hazelnuts (with skins), coarsely chopped; 2/3 cup cherry jam; 1 2/3 cups powdered sugar; 2-3 tbsp lemon juice

10 ingredients

4 steps

Ingredients

12 tbsp (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 tsp vanilla extract
3 None eggs
2 cups self-rising flour
1 tsp baking powder
1 1/3 cups hazelnuts (with skins), coarsely chopped
2/3 cup cherry jam
1 2/3 cups powdered sugar
2-3 tbsp lemon juice

Directions

1

Preheat the oven to 350°F. Grease and line an 8 x 5-inch loaf pan with parchment paper, extending the paper over long sides for handles.
2

Beat the butter, sugar and vanilla extract in a large bowl with an electric mixer until very pale and creamy. Gradually beat in the eggs one at a time. Fold in the combined flour and baking powder. Fold in 3/4 cup of the chopped hazelnuts. Spoon into the prepared pan, smoothing the top.
3

Bake for 1-1 1/4 hrs or until risen, golden and a toothpick inserted into the cake comes out clean. Cover loosely with foil after 45 mins if the cake starts to over-brown. Cool in pan 10 mins. Remove from pan; cool completely on wire rack.
4

Slice the cake horizontally into 3 layers. Sandwich back together with the cherry jam. Mix the powdered sugar and lemon juice in a bowl to make a smooth thick icing. Drizzle over the top of the cake then sprinkle with the remaining hazelnuts. Let stand until the icing has set.