Northwoods Buttermilk Cake
- YIELD: 12 portions
OVEN: 325°F
BAKE: 30-45 min
4 oz whole wheat flour
8 oz all-purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
8 oz butter or margarine
1 cup packed brown sugar
1 tsp vanilla
5 eggs
2 oz vegetable oil
2 1/2 oz applesauce
8 oz buttermilk
3 cups well-cooked wild rice
Grease and lightly flour 12-cup Bundt pan or 13x9-inch baking pan. In medium bowl, combine dry ingredients; mix well.
In large mixing bowl, beat butter 30 seconds. Add brown sugar and vanilla; beat until fluffy. Add eggs, 1 at a time, beating 1 minute after each (batter will look curdled). Add oil and applesauce, blending well. Add dry ingredients and buttermilk alternately to mixture, blending well. Stir in wild rice. Turn into prepared pan. Bake 30-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.
Frost with sour cream frosting, whipped cream or caramel sauce.
Nutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Recipe compliments of the Minnesota Cultivated Wild Rice Council