Wild Rice CakeContributed by: Bob's Red Mill Natural FoodsWild Rice Cake
Icing
DirectionsStep 1Preheat oven to 350°. Grease and lightly flour a 10" fluted tube pan, set aside.Step 2In a bowl stir together the whole wheat flour, unbleached white flour baking soda, sea salt and the ground nutmeg or the cardamom.Step 3In a separate bowl beat butter on medium speed of electric mixer for 30 seconds. Add brown sugar and vanilla, beat till fluffy. Add eggs, one at a time, beating 1 minute after each; batter will look curdled.Step 4Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Stir in cooked wild rice.Step 5Turn out into prepared pan. Bake 50-55 minutes or till done. Cool for 15 minutes on wire rack. Remove from pan; cool. Frost with powdered sugar icing.Makes 24 servings. Icing
Stir together 1 cup sifted powdered sugar and 1/4 tsp Bob’s Red Mill vanilla extract. Add enough milk to make of drizzling consistency (about 1-1/2 tablespoons).
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 Servings: 24 Rating (Not yet rated) Products Used in this Recipe
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