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Receta Wild Rice Maple Bundt
by Kevin Olomon

Wild Rice Maple Bundt

This 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!

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 16

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

  1. Pre-Heat oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Maple Whipped Cream
  6. 2 c. heavy whipping cream
  7. ¼ c. brown sugar
  8. ½ t. maple extract
  9. Whisk together the three ingredients until soft peaks form. Serve atop wedges of any naked cake.