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Wild rice-nut cake
Artist: _ Yield: 24
Categories: Cakes, Cereals, Desserts, Grains, Microwave, Nuts, Rice & Grains Rating: no rating.
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Ingredients:
2 1/2 cupAll-purpose flour*
2 cupPacked brown sugar
1 cupButtermilk
3/4 cupMargarine or butter, softene
3 Eggs
1 tspBaking powder
1 tspBaking soda
1 tspVanilla
1/2 tspSalt
1/2 tspGround nutmeg
1/2 tspMaple flavoring
2 cupCooked wild rice, well drain
2 cupChopped nuts
-Toasted, if desired
MAPLE WHIPPED CREAM
2 cupWhipping (heavy) cream
Procedures:
1If you prefer more nuts, 3 cups of chopped nuts and 1 cup of cooked.
2?cup packed brown sugar ?teaspoon maple flavoring place oven rack in lowest position.
3Heat oven to 350 degrees.
4Generously grease and flour 12-cup bundt cake pan or tube pan, 10 x 14 inches.
5Beat all ingredients except wild rice, nuts and maple whipped cream in large bowl on low speed 30 seconds, scraping bowl constantly.
6Beat on high speed 3 minutes, scraping bowl occasionally.
7Stir in wild rice and nuts.
8Pour into pan.bake 55 to 60 minutes or until wooden pick inserted in center comes out clean.
9Cool 20 minutes.
10Invert onto wire rack and cool completely.
11Serve with maple whipped cream.
1224 servings; 340 calories per serving.*do not use self-rising flour in this recipe.maple whipped creambeat all ingredients in chilled medium bowl until soft peaks form
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