Cream butter until light and fluffy. Gradually beat in sugar and continue beating until very light and fluffy. Add eggs one at a time, beating well after each addition. Sift together flour, baking powder, salt and mace. Stir into creamed mixture alternately with milk, to which vanilla has been added, stirring until smooth after each addition. Stir in hazelnuts. Pour batter into lightly greased and floured 9x5x3" loaf pan. Bake in 375 oven for 65 to 70 minutes, or until cake tests done. Cool 15 minutes in pan; cool thoroughly on cake rack.

* Oregon Hazelnut Industry and The Hazelnut Marketing Board