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).