Yield: 24 Servings
|2½ cup||All-purpose flour|
|2 cups||Packed brown sugar|
|¾ cup||Butter, softened|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|½ teaspoon||Ground nutmeg|
|½ teaspoon||Maple flavoring|
|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).