Search
by Ingredient

Wild Rice Cake

StarStarStarStarHalf star

Submitted by maxwilliams

YIELD

24 servings

PREP

30 min

COOK

60 min

READY

90 min

Ingredients

2 ½ 591
2 473
CUPS ML BROWN SUGAR
packed *
¾ 177
CUP ML BUTTER
softened
1 237
CUP ML BUTTERMILK
1 5
TEASPOON ML BAKING POWDER
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML VANILLA EXTRACT
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML NUTMEG
ground
½ 2.5
TEASPOON ML MAPLE FLAVORING *
3 3
LARGE LARGE EGGS
2 473
CUPS ML WILD RICE
cooked, well-drained
2 473
CUPS ML NUTS
chopped, toasted

Directions

Move oven rack to lowest position.

Heat oven to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 193 58% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 5g 24%
Trans Fat 0g
Cholesterol 42mg 14%
Sodium 134mg 6%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 7%
Sugars g
Protein 10g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

Email this recipe