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Wild Rice-Bourbon Cake
  • 4 cups sifted flour
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • ½ cup bourbon
  • ½ cup milk
  • 2 cups butter, softened
  • 2 cups sugar
  • 8 eggs, at room temperature
  • ½ cup Chieftain Wild Rice, cooked in unsalted water
  • 1 teaspoon vanilla extract

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.