WILD RICE BUTTERMILK CAKE From Swany White 2 cups Cooked Wild Rice (optional) 2 cups Boiling Water 3 cups Wild Rice Flour 2 tsp Baking Soda _ tsp Salt _ tsp ground Nutmeg 1 cup Butter or Margarine (softened) 1 cup packed Brown Sugar 1 tsp Vanilla 5 Eggs 1 _ cups Buttermilk or Sour Cream Grease and lightly flour a 10 inch fluted tube pan. In a medium bowl stir together Flour, Baking Soda, Salt and Nutmeg. In a larger mixer bowl beat Butter or Margarine with electric mixer on medium speed for about 30 seconds. Add Brown Sugar and Vanilla; beat until fluffy. Add Eggs, one at a time, beating one minute after each egg (batter will look curdled). Add dry ingredients and Buttermilk alternately to mixture, blending well. Stir in Cooked Rice. Turn into prepared pan. Bake at 350 for 50 Ð 55 minutes. Remove from pan, cool on wire rack.