1 cup (2 sticks) unsalted butter
2 1/4 cup granulated white sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup sour cream or buttermilk
1 teaspoon of vanilla extract
grated zest from 1 orange
Preheat oven to 350.
1. Butter two loaf pans generously and line the bottoms with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Add eggs, extracts, and orange zest. In a separate bowl mix together the dry ingredients.
4. Add the dry ingredients alternately with the sour cream or buttermilk to the butter and sugar mixture.
5. Mix until smooth, but do not overbeat.
6. Divide evenly between both pans. Bake at 350 for approximately 40-45 minutes or until a toothpick comes out clean.
7. Let cool and wrap in decorative paper and present with the hazelnut butter.
HAZELNUT-HONEY BUTTER
1 cup of hazelnuts
4 ounces of unsalted butter (1 stick)
1/4 cup of honey
Preheat oven to 350
Spread hazelnuts on a baking sheet and roast for 10 minutes. Transfer the nuts to a towel. Wrap them up and set aside to steam for 10 minutes. When cool, rub vigorously with the towel to remove the skins. Transfer the nuts to a food processor and finely grind them. Add the butter and honey and process to blend well. Serve with teacakes.
(Sarah)
