Wild Rice Cake Recipe
Yield: 24 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: All-purpose flour,
2 cup: Packed brown sugar,
3/4 cup: Butter, softened
1 cup: Buttermilk,
1 tsp: Baking powder,
1 tsp: Baking soda,
1 tsp: Vanilla,
1/2 tsp: Salt,
1/2 tsp: Ground nutmeg,
1/2 tsp: Maple flavoring,
3: Eggs,
2 cup: Cooked wild rice, well drained
2 cup: Chopped nuts, toasted
Directions:
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).
Source from luhu.jp
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).
Source from luhu.jp
Tags
Cakes