Blackberry-Walnut Cake

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

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

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.

     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.

     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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