Categories: Cakes 
      Yield: 24 servings 
  
  2 1/2 c  All-purpose flour 
      2 c  Packed brown sugar 
    3/4 c  Butter, softened 
      1 c  Buttermilk 
      1 ts Baking powder 
      1 ts Baking soda 
      1 ts Vanilla 
    1/2 ts Salt 
    1/2 ts Ground nutmeg 
    1/2 ts Maple flavoring 
      3    Eggs 
      2 c  Cooked wild rice, well 
           -drained 
      2 c  Chopped nuts, toasted 
  
  Move oven rack to lowest position.  Heat oven to 350 degrees.  Generously 
  grease and flour 12-cup bundt cake pan or tube pan, 10 x 4 inches.  Beat 
  all ingredients except wild rice and nuts 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 until toothpick inserted in center comes out clean. 
  Cool 20 minutes; remove from pan.  Cool completely.  Serve with Maple 
  Whipped Cream (follows).