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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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