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Wild Rice Cake
2 1/2 c All-purpose flour 2 c Packed brown sugar 3/4 c Butter, softened 1 c Buttermilk 1 t Baking powder 1 t Baking soda 1 t Vanilla 1/2 t Salt 1/2 t Ground nutmeg 1/2 t Maple flavoring 3 Eggs 2 c Cooked wild rice, well -drained 2 c 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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