Ingredients
- 3 eggs
- 450 gr packed brown sugar
- 325 gr all purpose flour
- 270 gr nuts (chopped)
- 240 gr wild rice (cooked)
- 240 ml buttermilk
- 170 gr butter
- 5 gr baking powder
- 5 gr baking soda
- 4 gr vanilla
- 1 gr salt
- 1 gr nutmeg (ground)
- 1 gr maple flavoring
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 10 cm. 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).
