Microwave recipes

WILD RICE-NUT CAKE

Course : Microwave
Serves: 24

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Ingredients:

2 1/2 cups All-purpose flour*

2 cups Packed brown sugar

1 cup Buttermilk

3/4 cup Margarine or butter -- softene

3 large eggs

1 teaspoon Baking powder

1 teaspoon Baking soda

1 teaspoon Vanilla

1/2 teaspoon Salt

1/2 teaspoon Ground nutmeg

1/2 teaspoon Maple flavoring

2 cups Cooked wild rice -- well drain

2 cups Chopped nuts -- Toasted, if desired

-----MAPLE WHIPPED CREAM-----

2 cups Whipping (heavy) cream

Preparation / Directions:

If you prefer more nuts, 3 cups of chopped nuts and 1 cup of cooked. 1/4 cup packed brown sugar 1/2 teaspoon maple flavoring Place oven rack in lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 X 14 inches. Beat all ingredients except wild rice, nuts and Maple Whipped Cream 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 or until wooden pick inserted in center comes out clean. Cool 20 minutes. Invert onto wire rack and cool completely. Serve with Maple Whipped Cream. *Do not use self-rising flour in this recipe.MAPLE WHIPPED CREAMBeat all ingredients in chilled medium bowl until soft peaks form.

WILD RICE-NUT CAKE

Ingredients:

Preparation / Directions:

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