Recipe
Blackberry-Walnut Cake

Ingredients: 
3/4 cup wild rice cooked and drained
1/2 cup finely chopped walnuts
1/2 cup chopped peeled apples
1/2 cup raisins
1 stick butter, melted
2 eggs
1/3 cup brown sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/2 tsp grated orange zest
1/4 tsp salt
 

Frosting:
3/4 stick butter, softened
1/2 lb. cream cheese, chilled
1 t vanilla
3/4 cup powdered sugar
3/4 cup commercial caramel sauce
pinch salt
milk, to thin

Topping:
1/2 cup chopped walnuts
1/4 cup light brown sugar
2 T water

     Preheat oven to 350.  Cream butter and sugar; add yolks and beat.  Add  spice.  Put baking soda in buttermilk and stir; add to sugar mixture.   Blend berries into mix with electric mixer until well incorporated; add nuts. 
    Combine baking powder and flour; add to mix.  Pour into a 13x9" coated cake pan or 2-9" coated cake pans.  Bake 30-40 minutes until center springs back when touched.  Let cool on wire racks before frosting.

Frosting:
     Beat butter until fluffy.
     Add cream cheese, vanilla, salt, and caramel sauce on low speed with
electric mixer 1 minute until smooth; add sugar slowly until incorporated. Use milk to thin--adding 1 tablespoon at a time--if necessary.

Topping:
     Preheat oven to 325.  Combine all 3 ingredients until nuts are sugar-coated.  Place in one layer on cookie sheet; bake 8-10 minutes until toasted.  Place on top of cake.

 





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