Wild Rice Cake
Yield
24 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
all-purpose flour
|
|
| 2 | cups |
brown sugar
packed |
*
|
| ¾ | cup |
butter
softened |
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
ground |
|
| ½ | teaspoon |
maple flavoring
|
* |
| 3 | large |
eggs
|
|
| 2 | cups |
wild rice
cooked, well-drained |
|
| 2 | cups |
nuts
chopped, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
all-purpose flour
|
|
| 473 | ml |
brown sugar
packed |
*
|
| 177 | ml |
butter
softened |
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
baking powder
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
ground |
|
| 2.5 | ml |
maple flavoring
|
* |
| 3 | large |
eggs
|
|
| 473 | ml |
wild rice
cooked, well-drained |
|
| 473 | 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.
