Title: Wild Rice Cake
Categories: Cake
Yield: 24 Servings
| 2 1/2 | c | All-purpose flour |
| 2 | c | Packed brown sugar |
| 3/4 | c | Butter, softened |
| 1 | c | Buttermilk |
| 1 | ts | Baking powder |
| 1 | ts | Baking soda |
| 1 | ts | Vanilla |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | 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).