Wild rice cake
24 Servings
| Quantity | 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 | \N | 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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