|
1/4 teaspoon of cloves 1/2 cup of milk 1 cup of roasted and chopped Oregon hazelnuts Cream shortening; gradually add sugars. Beat in eggs and pumpkin. Sift together dry ingredients and add alternately with milk to creamed mixture. Fold in hazelnuts. Batter will be heavy. Pour into 3 greased and floured 8-inch layer cake pans. Bake in 350ºF. oven for 30 minutes. Cool 5 minutes in pans, then remove to cooling racks to cool completely. Add roasted, chopped hazelnuts to butter icing for frosting and garnish with sliced hazelnuts. Makes 1 8-inch layer cake. Source: "Dundee Hazelnuts & The Oregon Hazelnut Industry" S(Internet address): "http://www.teleport.com/~nuts/index.html; http://www.oregonhazelnuts.org/" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 292 Calories; 13g Fat (39.0% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 291mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 3218 4653 26379 0 0 0 0 0 2719 0 3677  |
| 