Hazelnut Loaf Cake
Author/Submitted by: The Best of Baking by Wolter and Teubner - Page 35
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.
Cooks Tip: For deep cakes, test for doneness with a warmed metal skewer. Towards the end of cooking time, insert the warmed skewer into the middle of the cake and then withdraw it. If it comes out clean the cake is cooked.