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Wild Rice Cake

Wild Rice Cake


  • 1 cup Powdered Sugar sifted
  • 1/4 tsp Vanilla Extract
  • 1 to 1-1/2 Tbsp Milk


Step 1

Preheat oven to 350°. Grease and lightly flour a 10" fluted tube pan, set aside.

Step 2

In a bowl stir together the whole wheat flour, unbleached white flour baking soda, sea salt and the ground nutmeg or the cardamom.

Step 3

In 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 4

Add dry ingredients and buttermilk alternately to beaten mixture, beating after each addition. Stir in cooked wild rice.

Step 5

Turn 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.


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).
Wild Rice Cake

Servings: 24


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Products Used in this Recipe

Grains Beans Seeds
Wild Rice

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Whole Wheat Flour

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Flours & Meals
Unbleached White All Purpose Flour

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Gluten Free
Baking Soda

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Baking Aids
Sea Salt

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Baking Aids
Brown Sugar

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