Wild rice cake

Yield: 24 Servings

Measure Ingredient
2½ cup All-purpose flour
2 cups Packed brown sugar
¾ cup Butter, softened
1 cup Buttermilk
1 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon Vanilla
½ teaspoon Salt
½ teaspoon Ground nutmeg
½ teaspoon Maple flavoring
3 Eggs
2 cups Cooked wild rice, well drained
2 cups Chopped nuts, toasted

Move oven rack to lowest position. Heat oven to 350 degrees.

Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches. Beat all ingredients except wild rice and nuts in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan. Bake 55 to 60 minutes until toothpick inserted in center comes out clean. Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows).

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