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Recipe: Wild Rice Cake
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WILD RICE 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).
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).
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Wild, Rice, Cake
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