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  • Wild Rice Maple Bundt

    2 votes
    Wild Rice Maple Bundt
    Prep: 10 min Cook: 60 min Servings: 16
    by Kevin Olomon
    13 recipes
    >
    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!

    Ingredients

    • 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

    Directions

    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.

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