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Add a photoThis cake may sound a bit odd, but when I first tasted it- it became a fast favorite! Wild Rice is harvested in Minnesota and it was first cooked and eaten by the Native tribes there. Wild Rice is actually not a rice at all, but a tall, thick grass harvested and dried until hard and then cooked down until soft and eaten as a starch. It is a surprise ingredient in this dense, moist cake. The maple and brown sugar sweetened whip cream is the perfect compliment to its woodsy flavor!
Ingredientes
- ¾ c. butter, softened
- 2 c. brown sugar
- 3 eggs
- 1 t. vanilla
- ½ t. maple extract
- 2-1/2 c. flour
- 1 t. baking powder
- 1 t. baking soda
- ½ t. salt
- ½ t. nutmeg
- 1 c. buttermilk
- 2 c. cooked wild rice, well drained of all liquid
- 2 c. chopped nuts
Direcciones
- Pre-Heat oven to 350 degrees.
- In the bowl of an electric mixer, using paddle attachment, cream together butter and brown sugar, then add eggs one at a time, beating until smooth. Mix in vanilla and maple extract.
- Sift together flour, baking powder, baking soda, salt and nutmeg. Alternately add flour-mixture and buttermilk to the creamed butter mixture, beginning and ending with the flour. Add wild rice and nuts and stir until well incorporated.
- Bake in a greased or sprayed Bundt pan for 50-60 minutes. Let cool on a rack one hour before removing from pan to serve. Served with Maple Whipped Cream, below.
- Maple Whipped Cream
- 2 c. heavy whipping cream
- ¼ c. brown sugar
- ½ t. maple extract
- Whisk together the three ingredients until soft peaks form. Serve atop wedges of any naked cake.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 119g | |
| Recipe makes 16 servings | |
| Calories 445 | |
| Calories from Fat 163 | 37% |
| Total Fat 18.94g | 24% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 443mg | 18% |
| Potassium 282mg | 8% |
| Total Carbs 62.04g | 17% |
| Dietary Fiber 3.3g | 11% |
| Sugars 28.86g | 19% |
| Protein 9.59g | 15% |
