Sift flour with salt and baking powder. Set aside. Combine bourbon and milk and set aside. Cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each. Alternately add the flour mixture with the bourbon-milk mixture, in 6 additions. Blend in the wild rice and vanilla, mixing thoroughly.
Generously butter and flour a 9- or 10-inch tube or bunt pan. Pour batter into this and bake at 300° for 1-1/4 to 1-1/2 hours. Cool cake in pan and set on rack for about 10 minutes. Then turn cake out of pan onto rack.