| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Cakes |
24 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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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