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WILD RICE CAKE

  • 24servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, D
MineralsSelenium, Copper, Natrium, Fluorine, Manganese, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 

  2. 1/2 c All-purpose flour

  3. 2 c Packed brown sugar

  4. 3/4 c Butter, softened

  5. 1 c Buttermilk

  6. 1 t Baking powder

  7. 1 t Baking soda

  8. 1 t Vanilla

  9. 1/2 t Salt

  10. 1/2 t Ground nutmeg

  11. 1/2 t Maple flavoring

  12. 3 Eggs

  13. 2 c Cooked wild rice, well

  14. -drained

  15. 2 c Chopped nuts, toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. Bake 55 to 60 minutes until toothpick inserted in center comes out clean.

  3. Cool 20 minutes; remove from pan. Cool completely. Serve with Maple Whipped Cream (follows). —–

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