Hazelnut Loaf Cake

• 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

1. Preheat the oven to 350u0b0F. 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.

butter, sugar, vanilla, eggs, flour, baking powder, hazelnuts, cherry jam, powdered sugar, lemon juice

Taken from recipes-plus.com/api/v2.0/recipes/29934 (may not work)