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
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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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