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By food&art
xxxxx, VA
on January 11, 2012
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This is a wonderful recipe. I did make some changes, omitting the fennel, and using a combination of toasted hazelnuts and walnuts, in lieu of pine nuts. Just taste preferences. The finished cake is moist, slightly grainy due to the nuts (which makes for a great texture and not overly sweet. Have made it in a tube pan, as well as, a loaf pan...both with good results (reducing the time to 30-35 min.