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Print this Recipe    Hazelnut Spice

Hazelnut Cake

200g butter
125g (5 oz) flour
125g (5 oz) hazelnut, ground
200g (7 1/2 oz) sugar
4 eggs
3 TB cacao
100g (3 1/2 oz) chocolate, grated or chopped
1 ts vanilla extract

1 to 3 TB rum
1 ts cinnamon
2 ts baking powder

300g (10 oz) canned pitted sour cherries

Cream the butter with the sugar. Add eggs. Add rum and vanilla.
Mix in dry ingredients: flour, baking powder, nuts, cacao, cinnamon.
Fold in chocolate. Fold in cherries very carefully.

Fill in buttered baking pan. I use a ring cake pan. Bake on 160C
(325 - 350 F) for 55 to 65 minutes. If you avoid overbaking, this
cake is wonderfully moist, keeps for some time (actually the flavor
will be best on the second day) and freezes very well.

Recipe can be adjusted to fit other size pans.

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