Pumpkin Hazelnut Cake

Makes one large tube or bundt cake.

Ingredients:

• 3 c all purpose flour
• 2 c sugar
• 2 tsp baking powder
• 2 tsp baking soda
• 3 tsp cinnamon
• 1 tsp salt
• 5 eggs
• 2 c pureed pumpkin (or a 15 oz can)
• 1 1/4 c vegetable oil
• 1 c chopped hazelnuts

Directions:

1. Preheat oven to 350 degrees F and butter an large tube pan or bundt pan.
2. Sift the flour, sugar, baking powder, baking soda, cinnamon and salt into a large bowl.
3. In a medium bowl, whisk the eggs until frothy. Add pumpkin and oil; whisk well.
4. Pour the wet ingredients into the dry ones. Blend just until well incorporated.
5. Fold in the nuts.
6. Bake 70 minutes, or until a toothpick inserted in the thickest part comes out clean. Cool in pan 10 minutes. Turn onto rack and cool completely. Transfer to serving platter and slice.